Roasted Red Kuri Squash with Garlicky Tahini Greens

Nov 2, 2022

Red Kuri squash have an incredibly smooth and creamy texture when cooked. Their flavor is nutty, subtly sweet, and a bit earthy — somewhat like chestnut. The skin is tender, thin, and edible! You can cook them whole or halved, or sliced into wedges or cubes.

 

How to Cut Red Kuri Squash:

1. With a sharp knife cut off the top & bottom stems of the squash.

2. Next, carefully cut the squash in half and scoop out the seeds.

3. Lay halves on the cutting board with the skin side up and slice into roughly 1″ width strips.

 

Roasted Red Kuri Squash with Garlicky Tahini Greens

 

Ingredients

Roasted Red Kuri Squash

  • 1 medium-large Red Kuri Squash, seeded and cut into wedges
  • 3 tbsp. coconut oil, melted
  •  1 healthy pinch each salt and pepper
  •  2 tbsp. maple syrup (optional)
  • 1 tsp. cinnamon (optional)
  • 1 tsp. fresh grated ginger (optional)
  • handful of pomegranate seeds (optional)

Garlicky Greens

  • 1 tbsp. coconut oil
  • 3 cloves of garlic, minced
  • 1 bunch lacinato kale, roughly chopped
  • Juice from a whole lemon
  • Salt & pepper to taste

Quick Tahini Dressing

  • ¼ cup tahini
  • 1 ½ tsp. dijon mustard
  • Juice from one lemon
  • 1 tsp. apple cider vinegar
  • 1 tsp. maple syrup
  • 1 healthy pinch each salt and pepper
  • 2-4 tbsp. water to thin

    Directions

    Step 1

     Preheat your oven to 400 degrees.

    Step 2

     Line a baking sheet with parchment paper and set aside. Cut up your squash and place into mixing bowl. Whisk together the melted coconut oil, maple syrup, and spices. Mix well until all of the squash is coated. 

    Step 3

    Lay the squash out onto a baking sheet and bake for 25-30 minutes or until tender.

     

    Step 4

    In the meantime, prepare dressing. Add all dressing ingredients to a powerful blender or whisk by hand until you have a creamy consistency.  Add water if needed to make pourable. 

    Step 5

     Next, start on your greens. Heat up coconut oil in a cast iron skillet. Once oil is hot, add garlic and saute until lightly browned. Then, add in greens and allow them to wilt. Remove from heat and add lemon juice, salt and pepper to taste.

    Step 6

    Arrange the maple roasted squash over your greens. Garnish with tahini dressing and pomegranate seeds and enjoy! 

    More Recipes

    Eel Recipes

    Garlic Roasted Eel with Polenta  Ingredients 2lb eel butterflied 10 garlic cloves  10 springs fresh rosemary 1 cup dry white wine 4 tbsp extra virgin olive oil Salt & pepper to taste 2/3 cup white polenta 1 ½ cup water 4 tbsp butter Wooden skewers, soaked in...

    Hudson Valley Fisheries: NY Steelhead Trout En Croute

    Hudson Valley Fisheries: NY Steelhead Trout En Croute

    NY Steelhead Trout En Croute Serves 6  Ingredients 4 tablespoons unsalted butter 1/4 lb washed spinach 1 cup thinly sliced button mushrooms 1⁄2 cup small diced leeks Salt and pepper 2 tablespoons chopped fresh dill (reserve a few sprigs of dill for garnishing)...

    Mommy’s Brisket

    Mommy’s Brisket

    With Carolynn Schwartz & Family Across cultures and religions, many families serve the same thing at holiday gatherings year after year, and mine is no different. For as long as I can remember, my mother made brisket for Jewish holiday meals, regardless of the...