red kuri squash recipe
- The Best red kuri squash recipe
- Roasted Red Kuri Squash with Maple Glaze and Pecans
- š„Ingredients
- šØāš³Directions
- š§Equipment
- šNutrition Facts (per serving)
- šNotes
- Watch Video Of How Roasted Red Kuri Squash with Maple Glaze and Pecans Works
- ā Frequently Asked Questions About Roasted Red Kuri Squash with Maple Glaze and Pecans
The Best red kuri squash recipe
What I love most about this recipe is how easy it is without sacrificing flavor. It takes about five minutes to prep, and while it roasts, I can get the rest of the meal ready. Plus, red kuri squash is packed with vitamins A and C, fiber, and antioxidants, so I feel good about serving it to my family. Itās hearty enough to stand on its own but light enough that it doesnāt weigh you down. Whether Iām making it for a cozy fall dinner or just a quick, healthy side, itās a staple in our kitchen.
Roasted Red Kuri Squash with Maple Glaze and Pecans
A sweet and savory roasted red kuri squash recipe with a maple glaze and toasted pecans. This dish is perfect as a side or a light vegetarian main, offering a delightful balance of flavors and textures.
š„Ingredients
- 1 medium red kuri squash (about 2 lbs), halved and seeded
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp pure maple syrup
- 1 tbsp unsalted butter, melted
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup pecans, roughly chopped
- 1 tbsp fresh thyme leaves (optional)
- 1/4 tsp flaky sea salt
šØāš³Directions
-
1
Preheat your oven to 400Ā°F (200Ā°C) and line a baking sheet with parchment paper. -
2
Cut the red kuri squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on the prepared baking sheet. -
3
Drizzle the squash halves with olive oil and season with salt and black pepper. Rub the oil and seasoning evenly over the cut surfaces. -
4
Roast the squash in the preheated oven for 25 minutes, or until the flesh is tender and easily pierced with a fork. -
5
While the squash is roasting, prepare the glaze by whisking together the maple syrup, melted butter, cinnamon, and nutmeg in a small bowl. -
6
After 25 minutes, remove the squash from the oven and brush the cut surfaces with the maple glaze. Return to the oven and roast for an additional 5 minutes. -
7
While the squash finishes roasting, toast the pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant. Remove from heat. -
8
Remove the squash from the oven and transfer to a serving platter. Drizzle any remaining glaze from the baking sheet over the squash. -
9
Sprinkle the toasted pecans, fresh thyme leaves (if using), and flaky sea salt over the squash. Serve warm.
š§Equipment
- Baking sheet
- Paring knife
- Mixing bowl
- Pastry brush
- Oven
šNutrition Facts (per serving)
šNotes
Watch Video Of How Roasted Red Kuri Squash with Maple Glaze and Pecans Works
ā Frequently Asked Questions About Roasted Red Kuri Squash with Maple Glaze and Pecans
1. What is red kuri squash, and can I substitute it with another type of squash?
Red kuri squash is a small, teardrop-shaped winter squash with a sweet, nutty flavor and smooth, edible skin. If you canāt find it, you can substitute it with other winter squashes like butternut, kabocha, or acorn squash. However, keep in mind that the texture and sweetness may vary slightly, so adjust seasoning as needed.
2. Do I need to peel red kuri squash before cooking?
No, you donāt need to peel red kuri squash! Its skin is thin and edible, especially when roasted or cooked until tender. Peeling is optional and mostly depends on personal preference or the recipeās texture requirements. If you prefer a smoother dish, you can peel it, but leaving the skin on adds color and nutrients.
3. How do I know when red kuri squash is fully cooked?
Red kuri squash is fully cooked when itās fork-tenderāmeaning a knife or fork slides in easily with little resistance. For roasting, this usually takes about 30-45 minutes at 400Ā°F (200Ā°C), depending on the size of the pieces. If making a soup or purĆ©e, cook until the flesh is soft enough to blend smoothly.
4. Can I make this recipe ahead of time?
Yes! Red kuri squash recipes, especially soups, roasted dishes, or purƩes, often taste even better the next day as the flavors meld. Store cooked squash in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
5. What are the best seasonings to pair with red kuri squash?
Red kuri squash has a naturally sweet and nutty flavor, so it pairs well with warm spices like cinnamon, nutmeg, cumin, or smoked paprika. Fresh herbs like sage, thyme, or rosemary also complement it beautifully. For a savory twist, try garlic, onions, or a splash of balsamic vinegar. A drizzle of maple syrup or honey can enhance its natural sweetness.