Kojinut Squash Recipe

Soak saffron

Place saffron threads in a small bowl and pour 2 tablespoons of hot water over them. Let steep for 5–10 minutes to release color and aroma.

Cook couscous

In a medium saucepan, bring the vegetable or chicken stock to a simmer. Stir in olive oil, butter, salt, and pepper. Add the couscous, pour in the saffron and soaking liquid, stir once, cover, and remove from heat. Let sit, covered, for 10 minutes.

Fluff and finish

After 10 minutes, uncover and fluff the couscous with a fork. Stir in chopped parsley. Keep warm until plating.

Preheat and prepare squash

Preheat oven to 200°C (400°F). Line a baking sheet with parchment. If the squash skin is tough, score the cut surface lightly. Place the halved and seeded kojinut squash cut-side up on the sheet.

Season

Brush the flesh with 2 tablespoons olive oil. Sprinkle ground cumin, ground cinnamon, 3/4 tsp salt and 1/4 tsp black pepper evenly over the squash.

Roast

Roast in the preheated oven for 35–45 minutes, until the flesh is very tender and lightly caramelized at the edges. Test with a fork — it should pierce easily. If squash is small, check at 30 minutes.

Cool and slice

Remove from oven and let cool 5 minutes. If serving slices, cut into 1–1.5 cm thick wedges or scoop large spoonfuls of roasted flesh to plate.

Prepare sauce

In a bowl, combine Greek yogurt, lemon juice, minced garlic, 1/4 tsp salt and a pinch of black pepper. Stir until smooth. If Toma cheese is soft, fold 2/3 of the grated/sliced cheese into the yogurt to warm slightly and incorporate; reserve the rest to melt over squash or to garnish.

Optional warm cheese finish

If you prefer the toma cheese slightly melted, spread the reserved cheese over hot roasted squash and return to oven for 3–5 minutes on low broil or 180°C (350°F) until just softened — watch closely so it doesn’t brown too much.

Toast and caramelize almonds

In a small skillet over medium heat, add the butter and brown sugar. When butter is melted and sugar begins to dissolve, add whole almonds and toss to coat. Toast, stirring frequently, until almonds are golden and fragrant, about 3–5 minutes. Remove to a plate to cool slightly, then roughly chop if desired.

Plump raisins

Place golden raisins in a small bowl and pour 2 tablespoons of warm water over them. Let sit for 5–10 minutes to plump, then drain. Stir in orange zest if using.

Combine topping

Mix toasted almonds and plumped raisins together and set aside.

Arrange: On each serving plate, spoon a generous portion (about 3/4 cup) of saffron couscous as a bed. Place roasted kojinut squash halves or wedges on top or alongside the couscous.

Sauce and cheese: Spoon the toma cheese & yogurt sauce over the squash and couscous. If you used the reserved cheese for melting, it should be warm and slightly soft on the squash.

Topping: Scatter the almond-and-raisin mixture over the squash and couscous for crunch and sweetness.

Garnish: Drizzle with 1 tablespoon extra-virgin olive oil, sprinkle fresh mint chiffonade and a pinch of flaky sea salt. Serve immediately.