Koginut squash, a cross between kabocha and butternut, boasts an incredibly creamy texture and a sweet, butternut-like flavor with hints of orange and vanilla—think butternut creamsicle. Once roasted, it's so moist and tender, you'll be tempted to eat it straight from the skin. For a treat, try it in sweet dishes like pancakes, pies, or with cinnamon and butter, or savor it in savory recipes like risotto with blue cheese and walnuts or a creamy vegan soup.