Roasted red kuri squash is a quick and tasty way to prepare this unique type of squash, creating a light and appealing side dish with just a few simple steps. Native to Japan, red kuri squash has a naturally sweet flavor reminiscent of chestnuts—so much so that it’s sometimes called “chestnut squash”—and it stands out for its fully edible skin. In this recipe, it’s sliced and oven-roasted without peeling, saving both time and effort. Red kuri squash works well with many seasonings: oil, salt, and pepper are the basics, and if the squash is ripe, that’s often all you need. I like to add a pinch of smoked paprika, which enhances the squash’s sweetness, but you could also try rosemary, sage, fresh parsley added at the end, or even a hint of cinnamon. Roasted red kuri squash is a simple yet versatile dish that brings the colors and flavors of fall to the table.
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Ingredients
- Power 178,25 (Kcal)
- Carbohydrates 16,86 (g) of which sugars 6,92 (g)
- Proteins 2,67 (g)
- Fat 13,22 (g) of which saturated 1,96 (g)of which unsaturated 0,05 (g)
- Fibers 1,64 (g)
- Sodium 294,43 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
How to bake red kuri squash in slices with the skin on
Puoi trovare la versione italiana della ricetta qui!
To prepare roasted red kuri squash, start by thoroughly washing the squash, as the skin will stay on and needs to be cleaned carefully. Using a sturdy knife, cut the squash in half and remove the stem. Scoop out the seeds and inner fibers with a spoon (2-3).
Then slice the squash into pieces about 2-3 cm thick. In a glass, combine the oil, salt, pepper, and paprika, then whisk vigorously with a fork to create an emulsion. Place the squash slices on a baking sheet lined with parchment paper, and use a kitchen brush to coat each slice on both sides and around the edges.
Roast the red kuri squash in a preheated oven at 400°F (200°C) for about 30 minutes. By the end of cooking, the slices will be nicely colored; poke one slice near the skin with a fork to check if it’s tender. Then remove from the oven and garnish with a bit of chopped parsley.
Serve the red kuri squash hot or at room temperature, either as an appetizer or as a side dish for roasts, steaks, or stews.
How to store
You can store baked red kuri squash in the refrigerator for 2 to 3 days.
Tips and variations
Roasted red kuri squash also makes a great base for other dishes: you can use it to make pumpkin risotto, pumpkin hummus, as a topping for crostini and bruschetta, or even on pizza!
Varied doses for servings