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Koginut squashes are best suited for cooked applications such as roasting, steaming, and baking. The squashes are most popularly sliced in half with the seeds removed and are roasted to create a soft, tender, and caramelized consistency. Once cooked, the flesh can be mixed into pancakes or muffins, stirred into risotto, cubed into grain bowls, or sliced and served with creamy sauces. Koginut squashes can also be tossed into soups, stews, and curries, incorporated into green salads, or served as a stand-alone side dish. In addition to the flesh, the seeds can be cleaned, salted, and roasted for a crunchy, salty snack. Koginut squashes pair well with meats such as poultry, beef, and fish, carrots, arugula, spinach, fennel, basil, thyme, cinnamon, nutmeg, maple syrup, fruits such as apples and pears, nuts such as pine nuts, pistachios, and pecans, rice, quinoa, and barley.

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