{"product_id":"squash-koginut-bred-by-chefs-for-chefs-butterscotch-sweet-flavor-15lbs","title":"Squash - Koginut - Bred by Chefs for Chefs - Butterscotch - Sweet Flavor -15lbs","description":"\u003cp\u003e\u003cspan\u003eKoginut is a modern variety — bred by Row 7 Seed Company in collaboration with chef Dan Barber and plant breeder Michael Mazourek, and released only a few years ago as a deliberate cross between kabocha and butternut. It wasn't developed for shelf life, shipping durability, or yield. It was bred for one thing: flavor. That makes it a rare case of a vegetable engineered from the kitchen backward, rather than the field forward.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe cross shows in the eating. Koginut carries the deep, roasted-nut sweetness and dry, dense texture of kabocha, layered with the smooth, buttery richness of butternut. The result is intensely sweet and concentrated — squash flavor turned up, without needing much help from the kitchen to get there.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVisually, it's distinctive: acorn-shaped, ribbed, with mottled tan-and-green skin that darkens as it matures — it doesn't look like a standard squash, and it doesn't need to be dressed up to read as special on a plate. The skin is thin enough to cook and serve on for most preparations, though slightly tougher than Delicata's.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Kitchen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e•\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eRoast halved or in wedges, skin-on, until deeply caramelized\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e•\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003ePurée for a soup or side that needs concentrated sweetness without added sugar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e•\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eRoast and finish simply — brown butter, sage, or a touch of maple echoes the kabocha side\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e•\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eSlice into wedges or rounds for a striking, ready-to-plate roasted vegetable course\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e•\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eStuff halves as a composed course — the shape holds fillings well\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e•\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eUse anywhere you'd reach for kabocha or butternut but want more depth in less volume\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKoginut is a good story for a menu that wants to talk about where food comes from — not a centuries-old heirloom, but proof that thoughtful breeding, done in service of flavor rather than logistics, can still produce something worth building a dish around.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Simple Method — Roasted \u0026amp; Puréed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRow 7, the seed company behind Koginut, offers a straightforward starting technique worth passing along:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKnock the stem off each squash with the blunt end of a chef's knife, halve top to bottom, and scoop the seeds. Season the cut sides with salt and oil, then roast cut-side down at 400°F for about 35 minutes. Flip, brush with more oil, and continue roasting until deeply caramelized — another 15–20 minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor a purée, let the roasted halves cool, then press the flesh through a tamis or against a wire rack to remove the skins in one pass. Finish in a food processor until fully smooth, adding a splash of water only if needed to get it moving. Season to taste with salt, lemon, and good olive oil or brown butter — or freeze the unseasoned purée for later use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFull recipe and a wedge variation with walnut sauce available at row7seeds.com.\u003c\/span\u003e\u003c\/p\u003e","brand":"Wild Hope Farm","offers":[{"title":"Default Title","offer_id":43189858369611,"sku":"SQUASH-KOGINUT-15","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6811\/9371\/files\/IMG_9334.jpg?v=1789262875","url":"https:\/\/bradfordfarmsc.com\/products\/squash-koginut-bred-by-chefs-for-chefs-butterscotch-sweet-flavor-15lbs","provider":"Bradford Farm","version":"1.0","type":"link"}