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Tender and delicious Roasted Red Kuri Squash baked with an ancho chili powder -maple rub.  A perfect fall and winter side dish.  Easy to make with very little hands-on time. Vegan and Gluten-free. 

Tender and delicious Roasted Red Kuri Squash baked with an ancho chili -maple rub.  A perfect fall and winter side dish.  Easy to make with very little hands-on time. Vegan and Gluten-free. 

Red Kuri Squash has this glorious earthy nutty flavor.  Originating from Japan, Kuri actually translates to chestnut.  The texture is tender yet firm- in a good way, smooth and creamy.

It is so amazing roasted, bringing out all the sweetness and creaminess.

Here we rub it with coconut oil, dried ancho chili powder, a little maple syrup and salt these flavors all marry perfectly creating an addicting side dish that is quick to throw together, cooks for about 30 minutes in a preheated oven.

red kuri squash

Can you eat roasted Red Kuri Squash skin?

Similar to Kabocha and delicata squash, the skin softens with cooking and is totally edible!  This makes it so easy to prep and so nutritious as many vitamins are found in the skin.

Be sure to wash the outside of the squash before slicing, using a scrub brush if needed.

ingredients needed for this recipe

What you’ll need

mixing the spice mix together

How to make Roasted Red Kuri Squash

Step one

Mix together coconut oil, maple syrup, ancho powder, coriander, salt and pepper until a paste forms and set aside.

removing seeds and cutting squash

Step two

With a sharp knife cut the squash in half and scoop out the seeds.

cutting strips of squash

Step three

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

rubbing spice mix on the squash

Step four

The best way to distribute the rub is with your hands.  Rub each piece until mostly evenly coated.

laying squash on a baking tray

Step five

Lay slices in one layer on a sheet pan.

baked squash

Step six

Bake in a preheated oven at 425 for about 25-30 minutes.

Tender and delicious Roasted Red Kuri Squash baked with an ancho chili powder -maple rub.  A perfect fall and winter side dish.  Easy to make with very little hands-on time. Vegan and Gluten-free. 

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Tender and delicious Roasted Red Kuri Squash baked with an ancho chili powder -maple rub.  A perfect fall and winter side dish.  Easy to make with very little hands-on time. Vegan and Gluten-free. 

Roasted Red Kuri Squash

  • Author: Tonia | Feasting at Home
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: side dish, vegan, fall recipes
  • Method: baked
  • Cuisine: American
  • Diet: Vegan

Description

Tender and delicious Roasted Red Kuri Squash baked with an ancho chili powder -maple rub.  A perfect fall and winter side dish.  Easy to make with very little hands-on time. Vegan and Gluten-free.


Ingredients

Scale
  • 1 red kuri squash or kabocha, cut into 3/4-inch slices ( 22 1/2 lbs)
  • 2 tablespoons coconut oil, softened but not melted
  • 2 teaspoons maple syrup
  • 2 teaspoons ancho chili powder (or sub regular chili powder)
  • 1 teaspoon ground coriander
  • 1/21 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 425F
  2. Wash the outside of the squash before slicing, using a scrub brush if needed.
  3. With a sharp knife cut in half and scoop out the seeds.  Lay the half on the cutting board with the skin side up and slice into roughly 1″ width strips.
  4. Mix together coconut oil, maple syrup, ancho powder, coriander, salt and pepper until a paste forms.
  5. Combine paste and squash in a bowl, using your hands rub evenly until the squash is covered.
  6. Place on a parchment-lined baking sheet in one layer.
  7. Bake 25-30 minutes, until tender and looks slightly toasty.

Notes

Delicata or honeynut work great in this recipe as well.  Adjust cooking time to the thickness of the squash.

For more spice, add a few pinches of chipotle powder, cayenne, red pepper flakes or Aleppo.

Toss any leftovers in soup, also makes a delicious addition to breakfast scrambles.

Nutrition

  • Serving Size:
  • Calories: 82
  • Sugar: 3.5 g
  • Sodium: 224 mg
  • Fat: 4.8 g
  • Saturated Fat: 3.8 g
  • Carbohydrates: 10.4 g
  • Fiber: 1.8 g
  • Protein: 1.1 g
  • Cholesterol: 0 mg

Keywords: baked kuri squash, roasted Kuri squash, roasted red Kuri squash, baked red kuri squash, Kuri squash recipe

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Comments

  1. Made this tonight and it was delicious. We replaced the coriander with Annatto, since that is what I had available, and my pumpkin was larger and the slices thicker so I ended up adding an extra 10min of cook time, and flipping at that point. My teenage son went back for extras and ended up eating half the Kuri by himself.

    We harvested the seeds to try and start growing this at home now too. Thanks for the recipe!

  2. Followed the recipe exactly with the ancho chili and it was really good. Quickly became one of our favorite way of roasting squash. Highly recommend.

  3. I made a bbq sauce out of pomegranate molasses, garlic powder, smoked paprika, soy sauce, ketchup, yellow mustard and roasted sesame oil, and cooked as you suggested. The result was vegan bbq ribbs!

  4. I found this recipe today and made it tonight with our homegrown Red Kuri Squash. It was absolutely delicious! We could have eaten it all, but I saved a few pieces to add into breakfast as you mentioned. I’m pretty sure I’ll be an early riser tomorrow. I harvested my seeds because this squash will forever be in my harvest. Thank you for sharing your recipe.

    1. That was my question, “can the seeds be saved, dried, and planted?” Thanks for answering before I even asked!

  5. I was wondering what to do with the beautiful squash I found at the farmer’s market when I came across your recipe. It was delicious! Even my husband loved it and he says that he doesn’t like squash 🙂 I will definitely be making it again. Thank you.

  6. Hi Tonia: What temperature would you recommend for roasting the squash in EVOO? We don’t care for the taste of coconut oil. Thanks for the recipe!

  7. This year my garden produced one Kuri squash and I’m incredibly thankful I tried this recipe with it. The flavors are beautiful!!

Hi, I'm Tonia!

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