Red Kuri Squash Recipe

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

1. Preheat oven to 425°F

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-inch-wide strips.

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

5. Combine the paste and squash in a bowl, and using your hands, rub them evenly until the squash is well covered.

6. Place on a parchment-lined baking sheet in one layer.

7. Bake 25-30 minutes, until tender and slightly toasty.

Notes

Delicata or honeynut works 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, which also makes a delicious addition to breakfast scrambles.

Thank you to Feasting At Home for this delicious dish