Baked Red Kuri Squash Recipes

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ROASTED BUTTERCUP SQUASH



Roasted Buttercup Squash image

Buttercup squash turns sweet and creamy when roasted. You can find it at your supermarket and local farmers markets during September and October. If it's not available, you can substitute kabocha, red kuri or butternut varieties.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 3

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Position an oven rack in the center of the oven and preheat to 425 degrees F.
  • Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.

BAKED RED KURI SQUASH



BAKED RED KURI SQUASH image

Categories     Vegetable

Number Of Ingredients 4

2 pound Red Kuri or other winter squash
Butter, ghee or palm or coconut oil
Sea Salt
Preheat oven to 375 degrees F.

Steps:

  • Cut squash in half* and scoop out seeds. Rub interior and exterior with fat and a sprinkle of salt. Place, cut side down, in a shallow baking dish or cookie sheet. Bake for about 45-50 minutes (30 minutes for Delicata) or until the shell starts to wrinkle or sag and the squash is soft to the touch. Serve in wedges. Puree left over squash, season and serve as a side dish, add to a soup or use as a pie filling. *If a squash is too awkward to cut, bake it whole at 350 degrees until it feels soft to the touch, from 30 minutes to 1 hour depending upon its size and variety.

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