A hybrid between a butternut & kabocha squash, koginut squash is super sweet and creamy. This recipe features roasted koginut squash served on sourdough toast with labneh, smashed avocado, and various flavorful toppings.
Cut the koginut squash. Toss the cut squash with olive oil, salt, black pepper, and a touch of nutmeg. Roast the squash at 425°F (218°C) for 35 minutes. To assemble the toast, spread labneh and smashed avocado on sourdough. Top with the roasted koginut squash, then sprinkle with aleppo pepper flakes, dill, and sea salt. Finish with a drizzle of hot honey.
