Description
Tender and delicious 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
- 1 red kuri squash or kabocha, cut into 3/4-inch slices ( 2–2 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
- 1/2–1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 425F
- Wash the outside of the squash before slicing, using a scrub brush if needed.
- 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.
- Mix together coconut oil, maple syrup, ancho powder, coriander, salt and pepper until a paste forms.
- Combine paste and squash in a bowl, using your hands rub evenly until the squash is covered.
- Place on a parchment-lined baking sheet in one layer.
- 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