Roasted Red Kuri Squash Slices
Roasted Red Kuri Squash Slices is a quick and easy way to use fall's favorite produce. You can substitute a similarly dense pumpkin or squash.
Equipment
- Oven
- Potato Peeler (or Paring Knife)
- Baking Sheet
Ingredients
- 1 Kuri 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.