Roasted Red Kuri Squash
Side
Ingredients
Red Kuri squash (or use delicata or kabocha)
coconut oil
maple syrup
ancho chili powder or sub regular chili powder
coriander
salt and pepper
1/2X 1X 2X
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
Directions
Preheat oven to 425F
Wash the outside of the squash before slicing, using a scrub brush if needed.
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.
Mix together coconut oil, maple syrup, ancho powder, coriander, salt and pepper until a paste forms.
Combine paste and squash in a bowl, using your hands rub evenly until the squash is covered.
Place on a parchment-lined baking sheet in one layer.
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