We are getting into squash season! Which is my favorite time of year. As exciting as it is that the leaves are changing and the smell of pumpkin spice lattes is in the air? What I'm actually looking forward to is all of the squash that you can only get once a year. Sure, there are some squash varieties that are always at the grocery store. But the best squash is seasonally grown and I go out of my way to make as much as I can with squash every year. My local grocery store doesn't get too exciting with it. I usually have to go to a more adventurous grocery store because mayonnaise is considered a vegetable where I live. But they do have red Kuri squash! Hence the roasted red Kuri squash slices today.
Kuri squash is a relatively small and mild squash with a bright orange hue and a slightly nutty flavor profile. It's similar to Hubbard Squash and Kabocha Squash, which are closely related winter squash varieties that are of a similar size, density, and taste to kuri squash. You could easily substitute any of these in a recipe. They hold their shape pretty well and are good in soups and salads.
Make sure not to forget to scoop out the insides and save the seeds for Roasted Kuri Squash Seeds! As much as I like squash, I might like roasted squash seeds even better.
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Variations of Roasted Kuri Squash
There are plenty of other squash varieties to choose from during the fall months. As well as different ways to prepare them. You can slice or cube them, roast them whole, or purée them to mix into other dishes. I tend to default to roasting and puréing squash because it's oftentimes simpler to just toss them into rice or bean recipes. But there are a plethora of ways to cook with squash and the sky is the limit!
1Kuri squash(or similarly dense squash or pumpkin)
dash cumin
dash coriander
dash cloves
dash smoked paprika
dash salt
dash pepper
Instructions
Preheat oven to 400 degrees Fahrenheit.
Peel the squash.I use a potato peeler, but you can easily use a paring knife or your usual peeling technique.
Cut in half and, using a spoon, scoop out the innards to remove all of the seeds and stringy pieces. Reserve the seeds.The "guts" are still edible, but can be texturally unpleasant. I will usually keep them to puree into soup or pet food. However, most people will discard them! Just make sure not to toss any seeds! You will still need those.
Once you've cut, peeled, and removed the innards from the squash, cut into 1/2-inch slices.
Place the squash slices evenly across a baking sheet and gently coat with an even amount of olive oil, salt, pepper, and whatever other spices you like. I'm partial to nutmeg or cinnamon, cayenne pepper, ginger, and mustard powder. Make sure to turn the squash slices in order to coat all sides.I don't necessarily measure when I do this. I more just shake out of the container until each spice is evenly dispersed. If I had to guess, I'd say that I use about 1/4 teaspoon of each. You're not basting here, you're just adding a subtle flavor to the squash! Just make sure that you don't overdo it in one area. My ginger has been clumping slightly and came out a little quickly. If you're concerned about this, you can always measure out 1/4 teaspoon of each spice, mix in a small bowl, and then dust on top.
Roast squash at 400 degrees for 25-30 minutes. Make sure to stir or flip the squash slices halfway through to get an even cook on all sides.
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