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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews
  • 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