Autumn Frost Squash
Autumn Frost squash (also known as Koginut) is a hybrid of butternut and kabocha squash, combining the silky texture and sweetness of butternut with the rich, nutty flavor of kabocha. It looks like a small, frosted pumpkin with pale orange skin dusted in silver and delivers that quintessential fall flavor we crave when the air turns crisp.
As a winter squash, Autumn Frost differs from summer varieties like zucchini or yellow squash in both texture and storage. While summer squash is tender and harvested young, winter squash ripens fully on the vine, developing a thicker skin that locks in nutrients and allows it to keep for months. Its deep orange flesh is packed with vitamins formed as the fruit matures in the late-season sun.
Wash & Store
Rinse the outside just before using. Store whole squash in a cool, dry place; it will last for weeks thanks to its thick skin. Once cut, keep any unused portion covered in the refrigerator.
How to Use Autumn Frost Squash
Cut Autumn Frost in half and roast with olive oil and salt until tender, then mash as a side dish.
Or puree into soups and sauces for a naturally sweet, creamy flavor.
You can also peel, dice, and roast for salads or grain bowls.
Featured Recipes
Stuffed Autumn Frost Squash
Whipped Feta and Squash Dip
Autumn Frost Squash Health Benefits
Vitamin A for healthy eyes and skin and vitamin C to support immunity.
Fiber to promote digestion and fullness.
Antioxidants that help protect cells and reduce inflammation.
Fun Fact
Autumn Frost was bred for both flavor and longevity, offering a squash that stays firm, sweet, and bright long after harvest. Its sweetness actually deepens in storage, making it one of the few vegetables that improves with age.
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