Almost any kind of winter squash can be cooked this way, including red kuri, which has a nutty flavor and a potato-like texture (red kabocha is similar but not as starchy) and mild, sweet delicata. All three varieties have tasty, edible peels, so there's no need to cut them off. They're good in stews, as a side for roasted meat, and in salads.
This recipe goes with: Sumac Hummus with Kale Ribbons and Roasted Delicata Squash.
2 small red kuri or kabocha squash (4 to 5 lbs. total) or 3 delicata squash (3 lbs. total)
1/3 cup extra-virgin olive oil
3 tablespoons honey
1/4 cup lime juice
2 tablespoons tahini
About 1 tsp. fine sea salt
How to Make It
Preheat oven to 425°. If using kuri or kabocha squash, pierce squash in a couple of spots with a knife or skewer and microwave 4 minutes to soften. Cut squash into quarters and slice off stem. If using delicata, cut in half lengthwise. For all types, scrape out seeds and membranes with a big spoon, then cut into 3/4-in. slices.
Line 2 rimmed baking sheets with parchment paper. In a large bowl, whisk oil, honey, lime juice, tahini, and salt together to create a glaze. Put squash in bowl and turn to coat well. Spread squash pieces in a single layer on baking sheets, drizzle with a few tbsp. of remaining glaze, and cover baking sheets with foil.
Roast squash 20 minutes, then remove foil and turn pieces over. Return to oven and roast, uncovered, until squash is nicely browned, 10 to 15 minutes more. Season with salt to taste.
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