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Koginut squashes are generally round to cuboid in shape with curved edges, averaging 15 to 20 centimeters in diameter, and vary slightly in appearance depending on growing conditions. The rind is smooth and firm, ripening from dark green to tan when mature. Underneath the surface, the flesh is dense, dry, and bright orange, encasing a central cavity filled with stringy fibers and flat, cream-colored seeds. Koginut squashes are known for their silky, tender, and creamy consistency when cooked and develop a very sweet, nutty flavor with notes of citrus and vanilla.
Seasons/Availability
Koginut squashes are harvested in the fall and can be stored through the winter.
Current Facts
Koginut squashes, botanically classified as Cucurbita moschata, are a modern variety that belongs to the Cucurbitaceae family. The cultivar was developed by Row 7 Seeds in New York, which is a company focused on breeding new varieties for flavor rather than size and uniformity. Koginut squashes are also known as Robin’s Koginut, a name given in honor of Robin Ostfeld, an organic farmer and close friend of Row 7 who helped develop the new variety. It took many years of extensive trials and research to develop the small squashes, and the hybrid variety is known for retaining favored traits of older squash varieties while also exhibiting improved characteristics such as flavor and size. While Koginut squashes are still considered somewhat rare in commercial markets, the variety is becoming well-known among farmers for their high yields, extended storage capabilities, and changing skin color to signify peak flavor and maturity. The variety is also increasing in popularity at farmer’s markets, celebrated by consumers and chefs for its concentrated, sweet, and nutty flavor.
Nutritional Value
Koginut squashes are an excellent source of vitamins B and C, which can help boost the immune system and increase energy levels within the body. The squashes are also an excellent source of minerals such as potassium, manganese, magnesium, copper, iron, zinc, and phosphorus, and are a good source of beta-carotene, which is the orange pigment found in the flesh. Beta-carotene is converted to vitamin A in the body and is used to help prevent vision loss and repair cell damage.
Applications
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. The fresh squashes will keep for 1-3 months when stored whole and uncut in a cool, dry, and dark place.
Ethnic/Cultural Info
The creation of the Koginut squash marked the beginning of a modern food movement to improve relationships between chefs, breeders, and farmers. When Row 7 Seeds developed a business plan to focus their efforts towards creating flavorful, quality produce, they caught the attention of Sweetgreen, a multi-location food establishment that sources healthy ingredients from local farms. Sweetgreen and Row 7, through the vision of well-known chef Dan Barber, developed such a close partnership that Sweetgreen ordered over 100,000 Koginut squash seeds one day before Row 7 was even officially launched as a business. Sweetgreen distributed the seeds to six different farms across the United States and trialed the variety in different climates. Once the squash was ready for harvest, it was incorporated into a new grain bowl designed by chef Barber and was sold at Sweetgreen’s multiple locations across the United States. The Koginut squash bowl combines goat cheese, walnuts, almonds, pears, Koginut squash, fennel, basil, spinach, rice, and buckwheat to create a savory-sweet meal. Barber also created Koginut squash fries as an alternative to regular potatoes and sweet potatoes.
Geography/History
Koginut squashes were developed by breeder Michael Mazourek under the Row 7 Seed company in New York of the United States. The variety was released to the market in 2018 and quickly gained a favorable reputation among chefs, food publications, and growers for its creamy consistency and sweet flavor. Today Koginut squashes are cultivated through select growers and are primarily found at local farmer’s markets and specialty grocers across the United States.
Specialty Produce
1929 Hancock Street
View on Instagram
(619) 295-3172 [email protected]
Koginut Squash from Row 7 Seeds..Koginut Squash is typically round to cuboid in shape, with its size averaging 15 to 20 centimeters in diameter. Its flesh is dense and bright orange, encasing a central cavity filled with stringy fibers and cream-colored seeds. This squash is celebrated for its silky, tender texture when cooked, alongside its sweet, nutty flavor, subtly enhanced by citrus and vanilla notes. Its smooth rind transitions from dark green to tan as it ripens.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Koginut Squash from Row 7 Seeds…Koginut squash is complemented by a wide array of flavors, including spices like nutmeg and herbs like fennel and thyme. It also matches well with nuts such as pecans or pistachios and grains like barley or quinoa. This squash offers a blend of sweet and savory benefits, making it a superb addition to curries, green salads, or as part of creamy dishes served with fish or beef. Its adaptability allows creative versatility for varied cuisines.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Koginut Squash from Row 7 Seeds…Koginut Squash is botanically classified as Cucurbita moschata and represents a modern hybrid variety developed by Row 7 Seeds in New York. Named Robin’s Koginut in honor of organic farmer Robin Ostfeld, it took extensive trials to perfect. With high yields, long storage capabilities, and color-changing skin signifying maturity, the squash is celebrated for its sweet, nutty flavor and is gaining traction among chefs and farmer’s markets.
Specialty Produce
1929 Hancock Street
(619) 295-3172 [email protected]
Koginut Squash from Row 7 Seeds…Koginut Squash was developed by breeder Michael Mazourek with Row 7 Seeds in New York and launched in 2018. This variety is celebrated for its creamy texture and sweet taste, making it a favorite among chefs and food enthusiasts. It is mostly cultivated by select growers and found at farmer's markets and specialty grocery stores across the United States.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
Koginut squash was developed in partnership with Row 7 Seeds and Sweetgreen to enhance collaboration between chefs, breeders, and farmers. Sweetgreen distributed over 100,000 seeds to farms across the U.S., testing the squash in various climates. Chef Dan Barber designed dishes like a Koginut squash grain bowl and fries, showcasing its versatility and promoting it as a flavorful, sustainable ingredient for modern cuisine.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Koginut Squash from Row 7 Seeds…Koginut Squash: Known for their silky and creamy texture, Koginut squashes offer a sweet, nutty flavor complemented by hints of citrus and vanilla when cooked. They typically grow to about 15 to 20 centimeters in diameter, featuring a dense, bright orange flesh beneath a firm rind that transitions from dark green to tan as they mature. This squash variety contains a central cavity filled with stringy fibers and cream-colored seeds.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
Koginut Squash from Row 7 Seeds…Koginut squashes: The versatile Koginut squash shines in cooked dishes like roasting, baking, or steaming, creating a tender and caramelized texture. It’s great mixed into pancakes, risotto, or soups, and pairs well with poultry, spinach, cinnamon, nuts, and grains. Enjoy roasted seeds as a snack. When stored whole in a cool, dry place, they stay fresh for 1 to 3 months.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Koginut from Weiser Family Farms…Koginut squashes are a hybrid crop developed by Row 7 Seeds in New York, bred for flavor instead of uniformity. Known as Robin’s Koginut, the variety pays homage to Robin Ostfeld, an organic farmer instrumental in its creation. These squashes are celebrated for their nutty sweetness, high yields, and color-changing skin that signals peak maturity. They are rich in vitamins B and C, beta-carotene, and essential minerals like potassium, copper, and magnesium.
Rocky Canyon Farms
Atascadero, CA
Koginut squashes were created by breeder Michael Mazourek through the Row 7 Seed company in New York and introduced to the market in 2018. They are celebrated for their creamy texture and sweet taste, making them popular among chefs and food enthusiasts. These unique squashes are cultivated by select growers and are commonly available at local farmer’s markets and specialty grocers across the United States.
Rocky Canyon Farms
Koginut Squash from Rocky Canyon Farms…Koginut Squash was created by Row 7 Seeds to enhance collaboration between chefs, breeders, and farmers. Chef Dan Barber helped launch the squash by designing dishes like a Sweetgreen grain bowl and Koginut fries. Sweetgreen supported the project by ordering 100,000 seeds and distributing them to farms nationwide, making Koginut Squash a key ingredient in modern farm-to-table cuisine.