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Roasted Red Kuri Squash

Everyone’s all like “PUMPKIN, PUMPKIN!!!”

And I’m over here like you really need to try red kuri squash. This is hands down my favorite squash ever. I was SUPER excited to see it in the store a couple of weeks ago. Fall is the best ever.

It can be tricky to cut up…especially since the tastiest way to enjoy it is the method I am about to share!

Make a slice down the middle as best as you can.

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Gut out the seeds, clean them and set aside (you can roast these like pumpkin seeds!)

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From there I place the cut-side down and slice it in half again, and then repeat that until I get smaller, more manageable portions.

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From here, I slice it as thin as I can, into half-moon shapes.

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Place evenly on a cookie sheet lined with foil, add 1-2 TBSP melted coconut oil and some cinnamon (or salt and pepper for savory version)

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Roast at 375 for 25-34 minutes (depending on how thin, your oven, and how crispy you like them!

It’s SO good!

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For the seeds, place on a cookie sheet evenly (make sure they are dry and clean) add olive oil, salt, pepper and roast at 300 degrees for 18-25 minutes depending on your oven. You can also switch up the spices maybe do turmeric and cumin, or even some cinnamon…YUM!

What’s your favorite fall squash and how do you prepare it?

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