Discover the vibrant, nutty charm of red kuri squash—a versatile autumn superstar that’s about to become your new kitchen favorite. From cozy soups to elegant roasts, we’ve gathered 18 gourmet recipes that celebrate its rich flavor and velvety texture. Ready to transform this seasonal gem into stunning dishes? Let’s dive into these delicious creations that promise to delight your taste buds all season long.
Roasted Red Kuri Squash Soup
Warm up your kitchen with this velvety roasted red kuri squash soup, a simple yet elegant dish that transforms a single squash into a comforting meal perfect for chilly evenings. This methodical recipe walks you through each step to ensure a smooth, flavorful result every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For roasting the squash:
– 1 medium red kuri squash (about 2 pounds), halved and seeded
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– For the soup base:
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1/4 teaspoon ground nutmeg
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the squash halves with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of kosher salt.
3. Place the squash cut-side down on the prepared baking sheet and roast for 35-40 minutes, until the flesh is tender when pierced with a fork.
4. Remove the squash from the oven and let it cool for 10 minutes until safe to handle.
5. While the squash cools, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
6. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and soft.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
8. Scoop the roasted squash flesh from the skin and add it to the pot with the onions and garlic.
9. Pour in the vegetable broth and bring the mixture to a simmer over medium-high heat.
10. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
11. Carefully transfer the soup in batches to a blender and blend until completely smooth, or use an immersion blender directly in the pot.
12. Return the blended soup to the pot over low heat and stir in the heavy cream and ground nutmeg.
13. Heat the soup for 3-5 minutes until warmed through, but do not let it boil after adding the cream.
14. Taste and adjust seasoning with the remaining 1/2 teaspoon of kosher salt if needed.
You’ll notice the soup has a luxuriously smooth, velvety texture from the blended squash and cream, with a subtly sweet and nutty flavor enhanced by the roasting. Try garnishing it with toasted pumpkin seeds or a drizzle of sage-infused oil for an elegant touch.
Red Kuri Squash and Quinoa Salad
Preparing a wholesome, seasonal salad doesn’t have to be complicated. Perfect for a make-ahead lunch or a vibrant side dish, this recipe combines sweet roasted squash with nutty quinoa for a satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Roasted Squash & Quinoa:
- 1 medium red kuri squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 cup quinoa, rinsed
- 2 cups water
For the Dressing & Assembly:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/2 tsp Dijon mustard
- 1/4 tsp black pepper
- 1/4 cup chopped pecans
- 2 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Place the cubed squash on the prepared baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt, and toss to coat evenly. Tip: For even roasting, ensure the squash pieces are in a single layer without crowding.
- Roast the squash for 25-30 minutes, flipping the pieces halfway through, until the edges are caramelized and a fork pierces them easily.
- While the squash roasts, combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes. Tip: Listen for a faint crackling sound and look for the germ ring to separate from the seed—this indicates the quinoa is perfectly cooked and fluffy.
- Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes. Then, fluff it with a fork and transfer it to a large mixing bowl to cool slightly.
- In a small bowl or jar, whisk together 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, and black pepper until fully emulsified.
- Add the roasted squash, chopped pecans, and chopped parsley to the bowl with the quinoa.
- Pour the prepared dressing over the salad ingredients. Gently toss everything together until evenly combined. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the ingredients to absorb the dressing.
Delightfully textured, this salad offers tender squash, fluffy quinoa, and crunchy pecans in every bite. The sweet, earthy squash pairs beautifully with the tangy maple dressing, creating a balanced and hearty dish. For a creative twist, serve it warm over a bed of peppery arugula or stuff it into a roasted acorn squash half for an impressive autumn presentation.
Curry-Spiced Red Kuri Squash Stir-Fry
You’ve probably stared at a red kuri squash in the grocery store, wondering what to do with its vibrant orange hue and sweet, nutty potential. This curry-spiced stir-fry unlocks that potential with a methodical approach, transforming the squash into a quick, flavorful weeknight meal that’s as satisfying to make as it is to eat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the squash and aromatics:
– 1 medium red kuri squash (about 2 lbs), seeded, peeled, and cut into 1-inch cubes
– 2 tbsp vegetable oil
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
For the sauce and finish:
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp red pepper flakes
– 1/2 cup vegetable broth
– 2 tbsp soy sauce
– 1 tbsp maple syrup
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
2. Add 1 medium yellow onion, thinly sliced, and cook, stirring frequently, until softened and lightly browned, about 5 minutes.
3. Add 3 cloves garlic, minced, and cook for 30 seconds until fragrant.
4. Add 1 medium red kuri squash, cut into 1-inch cubes, to the skillet. Tip: Cut the squash uniformly for even cooking.
5. Cook the squash, stirring occasionally, for 8-10 minutes until the edges begin to caramelize and the pieces are fork-tender.
6. Push the squash and onions to the sides of the skillet, creating a well in the center.
7. Add 1 tbsp curry powder, 1 tsp ground cumin, and 1/2 tsp red pepper flakes to the center. Toast the spices for 30 seconds, stirring constantly, to release their oils and deepen their flavor.
8. Pour 1/2 cup vegetable broth into the skillet, using it to deglaze the pan and scrape up any browned bits from the bottom.
9. Stir in 2 tbsp soy sauce and 1 tbsp maple syrup until the sauce is well combined with the squash and aromatics.
10. Reduce the heat to medium and simmer the stir-fry for 3-4 minutes, allowing the sauce to thicken slightly and coat the squash. Tip: The squash should be tender but not mushy; check with a fork.
11. Remove the skillet from the heat and stir in 1/4 cup chopped fresh cilantro. Tip: Adding cilantro off the heat preserves its bright color and fresh flavor.
12. Serve immediately. The finished dish offers tender, caramelized squash with a velvety sauce that clings to each piece, delivering warm curry spices balanced by a hint of sweetness from the maple. For a creative twist, serve it over a bed of quinoa or spoon it into warm tortillas with a dollop of Greek yogurt.
Red Kuri Squash Risotto
Preparing a creamy risotto with red kuri squash is a rewarding fall project that yields a vibrant, comforting dish. This methodical recipe breaks down each step to ensure your risotto turns out perfectly creamy with sweet, nutty squash flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
- For the squash:
- 1 medium red kuri squash (about 2 lbs), peeled, seeded, and cut into ½-inch cubes
- 2 tbsp olive oil
- ¼ tsp salt
- For the risotto base:
- 4 cups low-sodium vegetable broth
- 1 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1½ cups Arborio rice
- ½ cup dry white wine
- For finishing:
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter, cold
- Salt, to season
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the cubed red kuri squash with 2 tbsp olive oil and ¼ tsp salt on the prepared baking sheet.
- Roast the squash for 25 minutes until tender and lightly caramelized at the edges.
- While the squash roasts, heat 4 cups vegetable broth in a saucepan over medium-low heat until simmering, then reduce to low to keep warm.
- Melt 1 tbsp butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent and soft.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add 1½ cups Arborio rice and toast for 2 minutes, stirring constantly, until the grains are lightly golden and smell nutty.
- Pour in ½ cup dry white wine and cook, stirring, until the liquid is fully absorbed.
- Add ½ cup of the warm broth to the rice and stir continuously until absorbed.
- Continue adding broth ½ cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, for about 20–25 minutes total until the rice is al dente and creamy.
- Gently fold in the roasted squash cubes.
- Remove the pot from heat and stir in ½ cup grated Parmesan cheese and 2 tbsp cold butter until melted and creamy.
- Season with salt as needed.
Buttery and rich, this risotto has a velvety texture with tender squash pieces that melt into each bite. For a creative twist, top it with crispy sage leaves fried in butter or a sprinkle of toasted pumpkin seeds for added crunch.
Savory Red Kuri Squash Tart
Now that winter squash is abundant, this savory tart makes the most of red kuri’s sweet, nutty flavor with a simple, flaky crust. Let’s walk through each step together to create this impressive yet approachable dish.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1/4 teaspoon salt
– 3-4 tablespoons ice water
For the filling:
– 1 medium red kuri squash (about 2 pounds)
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup grated Gruyère cheese
– 1/4 cup heavy cream
– 2 large eggs
– 1/4 teaspoon ground nutmeg
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut the red kuri squash in half, scoop out the seeds, and peel it with a sharp vegetable peeler.
3. Cut the peeled squash into 1/2-inch cubes.
4. Toss the squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
5. Roast the squash for 25 minutes at 400°F until tender and lightly caramelized at the edges, then remove from the oven and let cool slightly. Tip: Roasting concentrates the squash’s natural sweetness.
6. While the squash roasts, make the crust: In a food processor, pulse 1 1/4 cups all-purpose flour, 1/2 cup cold cubed butter, and 1/4 teaspoon salt until the mixture resembles coarse crumbs.
7. Add 3 tablespoons ice water and pulse just until the dough begins to clump; add the remaining 1 tablespoon water if needed.
8. Press the dough evenly into a 9-inch tart pan with a removable bottom, covering the bottom and sides. Tip: Use a flat-bottomed measuring cup to press the dough for an even layer.
9. Prick the bottom of the crust all over with a fork, then bake it at 400°F for 15 minutes until lightly golden.
10. In a medium bowl, whisk together 2 large eggs, 1/4 cup heavy cream, and 1/4 teaspoon ground nutmeg until smooth.
11. Arrange the roasted squash cubes evenly in the pre-baked crust.
12. Sprinkle 1/2 cup grated Gruyère cheese over the squash.
13. Pour the egg-cream mixture evenly over the filling.
14. Bake the tart at 375°F for 30 minutes, until the filling is set and the top is golden brown. Tip: Let the tart cool for 10 minutes before slicing to ensure clean cuts.
Just out of the oven, this tart offers a delightful contrast: the crust is crisp and buttery, while the filling is creamy and subtly sweet from the squash. Serve it warm with a simple arugula salad for a light lunch, or slice it into smaller pieces as an elegant appetizer at your next gathering.
Stuffed Red Kuri Squash with Wild Rice
Zesty and wholesome, this stuffed red kuri squash is a perfect autumn or winter centerpiece that feels both rustic and elegant. Its sweet, nutty flesh pairs beautifully with the earthy wild rice filling, creating a dish that’s as nutritious as it is comforting. Let’s walk through each step together to ensure your success.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 75 minutes
Ingredients
For the squash:
– 2 medium red kuri squashes (about 2 lbs each)
– 2 tbsp olive oil
– 1 tsp salt
For the wild rice filling:
– 1 cup wild rice
– 2 cups vegetable broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup chopped walnuts
– 1 tbsp fresh thyme leaves
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut each squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash halves with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
4. Place the squash halves cut-side down on the baking sheet and roast for 30 minutes, or until the flesh is tender when pierced with a fork.
5. While the squash roasts, rinse the wild rice under cold water in a fine-mesh strainer.
6. In a medium saucepan, combine the wild rice and vegetable broth, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes, or until the rice is tender and has split open.
7. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat, add the diced onion, and sauté for 5 minutes, until translucent.
8. Add the minced garlic to the skillet and cook for 1 more minute, stirring constantly to prevent burning.
9. Stir in the cooked wild rice, chopped walnuts, fresh thyme leaves, remaining 1/2 tsp salt, and black pepper, mixing well to combine.
10. Remove the roasted squash from the oven and flip the halves cut-side up.
11. Divide the wild rice filling evenly among the squash halves, packing it gently into the cavities.
12. Return the stuffed squash to the oven and bake for an additional 15 minutes, until the filling is heated through and slightly crispy on top.
13. Let the stuffed squash cool for 5 minutes before serving to allow the flavors to meld.
Yielding a delightful contrast, the tender squash melts into the chewy, nutty rice filling, with a hint of thyme adding aromatic depth. Serve it warm as a hearty main course, perhaps drizzled with a balsamic reduction or paired with a crisp green salad for a complete meal.
Red Kuri Squash and Red Lentil Stew
Diving into a bowl of this Red Kuri Squash and Red Lentil Stew is like wrapping yourself in a warm, savory blanket. This hearty, one-pot meal is perfect for chilly evenings and comes together with simple, wholesome ingredients. Let’s walk through each step methodically to ensure your stew turns out perfectly every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
For the Stew:
– 1 medium Red Kuri squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
– 1 cup dried red lentils, rinsed and drained
– 6 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon red pepper flakes (optional)
– Salt, to season during cooking
For Finishing:
– 2 tablespoons fresh lemon juice
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Add 1 large diced yellow onion and cook for 8-10 minutes, stirring occasionally, until translucent and lightly golden.
3. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add 1 medium Red Kuri squash cut into 1-inch cubes, 1 cup rinsed red lentils, 6 cups vegetable broth, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes if using.
5. Bring the mixture to a boil over high heat, then immediately reduce to a simmer on low heat.
6. Cover the pot with a lid slightly ajar and simmer for 30-35 minutes, stirring every 10 minutes to prevent sticking.
7. After 30 minutes, check if the squash is fork-tender and the lentils have broken down to thicken the stew; if needed, simmer 5 more minutes.
8. Season with salt gradually during cooking, starting with 1/2 teaspoon and adjusting after the 30-minute simmer.
9. Remove from heat and stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped fresh parsley.
10. Let the stew rest off the heat for 5 minutes before serving to allow flavors to meld.
Velvety from the softened squash and creamy from the lentils, this stew offers a comforting, earthy sweetness balanced by a hint of lemon brightness. Serve it over a bed of quinoa or with crusty bread for dipping, and consider garnishing with a dollop of yogurt for extra richness.
Mashed Red Kuri Squash with Garlic Herb Butter
Venturing into fall flavors doesn’t have to be complicated, and this creamy, savory side dish is the perfect example. Let’s walk through making a simple yet impressive mashed red kuri squash, elevated with a fragrant garlic herb butter, step by step.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Squash:
– 1 medium red kuri squash (about 2 lbs)
– 1 tbsp olive oil
– 1/2 tsp salt
For the Garlic Herb Butter:
– 4 tbsp unsalted butter, at room temperature
– 2 cloves garlic, minced
– 1 tbsp fresh parsley, finely chopped
– 1/2 tsp fresh thyme leaves
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Carefully cut the red kuri squash in half lengthwise using a sharp chef’s knife.
3. Scoop out and discard the seeds and stringy pulp from the center of each squash half with a spoon.
4. Drizzle the cut sides of the squash halves evenly with 1 tablespoon of olive oil.
5. Sprinkle the cut sides evenly with 1/2 teaspoon of salt.
6. Place the squash halves cut-side down on the prepared baking sheet.
7. Roast in the preheated oven for 40-45 minutes, until the flesh is very tender when pierced with a fork. (Tip: Roasting cut-side down helps the squash steam in its own moisture, preventing it from drying out).
8. While the squash roasts, prepare the garlic herb butter. In a small bowl, combine 4 tablespoons of room-temperature unsalted butter, 2 cloves of minced garlic, 1 tablespoon of chopped fresh parsley, 1/2 teaspoon of fresh thyme leaves, and 1/4 teaspoon of black pepper. Mix thoroughly until well combined.
9. Once the squash is tender, remove it from the oven and let it cool on the baking sheet for 10 minutes, until it’s safe to handle.
10. Use a spoon to scoop the soft, cooked flesh from the squash skins into a large mixing bowl; discard the skins.
11. Add the prepared garlic herb butter to the bowl with the squash flesh.
12. Use a potato masher or a large fork to mash the squash and butter together until smooth and creamy. (Tip: For an extra-smooth texture, you can use a hand mixer on low speed for 30 seconds).
13. Taste the mash and adjust seasoning with a pinch more salt if needed. (Tip: Always taste after mixing in the butter, as it adds its own saltiness).
Delightfully smooth and rich, this mash boasts a naturally sweet squash flavor perfectly balanced by the savory, aromatic butter. Its velvety texture makes it an ideal side for roasted chicken or a hearty vegetarian main, and for a creative twist, try serving it topped with crispy fried sage or toasted pumpkin seeds for added crunch.
Baked Red Kuri Squash Fries
Making crispy, healthy fries doesn’t have to mean potatoes. Baked red kuri squash fries offer a naturally sweet, nutty alternative that’s surprisingly simple to prepare, even for kitchen newcomers. This methodical guide will walk you through each step to achieve perfectly tender interiors with delightfully crisp edges.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the squash fries:
– 1 medium red kuri squash (about 2 pounds)
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
For serving (optional):
– 1/4 cup mayonnaise
– 1 tablespoon sriracha sauce
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Carefully cut the red kuri squash in half using a sharp chef’s knife, then scoop out and discard the seeds and stringy pulp with a spoon.
3. Peel the squash halves completely with a vegetable peeler, removing all the tough outer skin.
4. Cut the peeled squash into uniform fry-shaped pieces, approximately 1/2-inch thick and 3 inches long, for even cooking.
5. In a large mixing bowl, combine the olive oil, garlic powder, smoked paprika, and salt, whisking until fully blended.
6. Add the squash pieces to the bowl and toss thoroughly with your hands, ensuring every piece is evenly coated with the oil and spice mixture.
7. Arrange the coated squash fries in a single layer on the prepared baking sheet, leaving space between each piece to allow for proper air circulation and crisping.
8. Place the baking sheet in the preheated oven and bake for 15 minutes.
9. After 15 minutes, remove the baking sheet and use tongs to carefully flip each fry over to promote browning on all sides.
10. Return the baking sheet to the oven and continue baking for another 8-10 minutes, until the fries are golden brown and fork-tender.
11. While the fries bake, prepare the optional dipping sauce by combining the mayonnaise and sriracha in a small bowl, stirring until smooth.
12. Remove the fries from the oven and let them cool on the baking sheet for 5 minutes to allow them to crisp up further.
Kicking off with a creamy interior and a satisfyingly crisp exterior, these fries deliver a delightful sweetness balanced by smoky paprika. Their vibrant orange color makes them a visually striking side dish, perfect for dipping into the spicy sriracha mayo or enjoying simply as they are.
Red Kuri Squash and Sage Pasta
Ever find yourself craving a cozy, autumnal pasta dish that feels both rustic and refined? Embrace the season with this Red Kuri Squash and Sage Pasta, where sweet roasted squash meets earthy herbs in a simple yet satisfying sauce. Perfect for a weeknight dinner that feels special without requiring hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the squash:
– 1 medium red kuri squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For the pasta and sauce:
– 12 ounces dried fettuccine pasta
– 4 tablespoons unsalted butter
– 1/4 cup fresh sage leaves, roughly chopped
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed red kuri squash with 2 tablespoons of olive oil and 1/2 teaspoon of salt until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet and roast for 25 minutes, or until the edges are caramelized and a fork pierces the cubes easily.
4. While the squash roasts, bring a large pot of salted water to a boil over high heat.
5. Add 12 ounces of fettuccine to the boiling water and cook according to package directions until al dente, about 10-12 minutes, then drain, reserving 1 cup of pasta water.
6. In a large skillet over medium heat, melt 4 tablespoons of butter until it begins to foam, about 2 minutes.
7. Add 1/4 cup of chopped sage and 2 cloves of minced garlic to the skillet, cooking for 1 minute until fragrant but not browned.
8. Stir in 1/2 cup of heavy cream and bring the mixture to a gentle simmer, cooking for 2 minutes to thicken slightly.
9. Add the roasted squash to the skillet, mashing about half of the cubes with a fork to create a creamy texture while leaving some chunks for bite.
10. Stir in 1/2 cup of grated Parmesan cheese and 1/4 teaspoon of black pepper until the cheese melts and the sauce is smooth, about 1 minute.
11. Add the drained pasta to the skillet, tossing to coat evenly with the sauce, and add reserved pasta water 1/4 cup at a time if needed to reach your desired consistency.
12. Divide the pasta among four bowls and serve immediately with extra Parmesan on top.
Unbelievably creamy yet light, this pasta boasts a velvety sauce from the mashed squash, punctuated by tender chunks and crispy sage bits. The natural sweetness of the red kuri balances beautifully with the savory Parmesan and aromatic garlic, creating a dish that’s both comforting and elegant. Try serving it alongside a crisp green salad or with a sprinkle of toasted walnuts for added crunch.
Maple-Glazed Red Kuri Squash Wedges
Wondering how to turn a simple squash into a stunning side dish? These Maple-Glazed Red Kuri Squash Wedges are your answer, offering a perfect balance of sweet, savory, and nutty flavors that come together with minimal effort. Let’s walk through each step methodically to ensure your success.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the squash:
– 1 medium red kuri squash (about 2 pounds)
– 2 tablespoons olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
For the glaze:
– 1/4 cup pure maple syrup
– 2 tablespoons unsalted butter
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Carefully cut the red kuri squash in half lengthwise using a sharp chef’s knife, then scoop out and discard the seeds and stringy pulp with a spoon.
3. Cut each squash half into 1-inch thick wedges, leaving the skin on as it becomes tender when roasted.
4. Place the squash wedges in a large bowl and drizzle with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, tossing to coat evenly.
5. Arrange the wedges in a single layer on the prepared baking sheet, ensuring they don’t overlap for even cooking.
6. Roast in the preheated oven for 25 minutes, or until the edges start to turn golden brown and the flesh is fork-tender.
7. While the squash roasts, prepare the glaze by combining 1/4 cup pure maple syrup, 2 tablespoons unsalted butter, 1 tablespoon apple cider vinegar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg in a small saucepan over medium heat.
8. Whisk the glaze mixture constantly for 3-4 minutes until the butter melts and the sauce thickens slightly, then remove from heat.
9. After 25 minutes, remove the baking sheet from the oven and brush each squash wedge generously with the warm maple glaze using a pastry brush.
10. Return the glazed wedges to the oven and roast for an additional 10-15 minutes, until the glaze is bubbly and caramelized.
11. Transfer the finished wedges to a serving platter and let them cool for 5 minutes before serving to allow the flavors to meld.
Vividly caramelized and glossy, these wedges boast a tender interior with a slightly crisp edge from the glaze. Their rich, nutty squash flavor pairs beautifully with the warm spices and maple sweetness, making them ideal for topping with crumbled goat cheese or serving alongside roasted chicken for a comforting meal.
Red Kuri Squash and Black Bean Tacos
Just when you need a cozy, satisfying meal that comes together with minimal fuss, these Red Kuri Squash and Black Bean Tacos deliver. Join me in the kitchen as we walk through each simple step to create a vibrant, plant-based taco night that’s perfect for beginners and seasoned cooks alike.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the squash:
– 1 small red kuri squash (about 2 lbs), peeled, seeded, and cut into ½-inch cubes
– 1 tbsp olive oil
– ½ tsp ground cumin
– ¼ tsp smoked paprika
– ¼ tsp salt
For the beans and assembly:
– 1 (15-oz) can black beans, drained and rinsed
– 8 small corn tortillas
– ½ cup crumbled queso fresco
– ¼ cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium bowl, toss the cubed squash with 1 tbsp olive oil, ½ tsp cumin, ¼ tsp smoked paprika, and ¼ tsp salt until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet. Tip: Avoid overcrowding to ensure even roasting and crisp edges.
4. Roast the squash for 20–25 minutes, flipping halfway through, until tender and lightly browned at the edges.
5. While the squash roasts, warm the black beans in a small saucepan over medium heat for 5–7 minutes, stirring occasionally, until heated through.
6. Heat the corn tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, until pliable and lightly toasted. Tip: Keep them warm by wrapping in a clean kitchen towel.
7. To assemble, divide the roasted squash and warm black beans evenly among the tortillas.
8. Top each taco with crumbled queso fresco and chopped cilantro. Tip: For extra flavor, squeeze fresh lime juice over the tacos just before serving to brighten the dish.
9. Serve immediately with lime wedges on the side.
Keep in mind that the roasted squash offers a creamy, slightly sweet texture that pairs beautifully with the hearty black beans and tangy queso fresco. These tacos shine with a squeeze of lime and a sprinkle of cilantro, making them a colorful, satisfying meal perfect for a quick weeknight dinner or a casual gathering with friends.
Red Kuri Squash Hummus
Finally, let’s transform a humble squash into a vibrant, creamy dip that’s perfect for autumn gatherings. This red kuri squash hummus combines the earthy sweetness of roasted squash with classic hummus ingredients for a seasonal twist on a favorite. Follow these simple steps to create a smooth, flavorful spread that’s sure to impress.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the roasted squash:
– 1 small red kuri squash (about 2 pounds), halved and seeded
– 1 tablespoon olive oil
– ½ teaspoon salt
– For the hummus base:
– 1 (15-ounce) can chickpeas, drained and rinsed
– ¼ cup tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– ½ teaspoon ground cumin
– ¼ cup water
– 2 tablespoons olive oil
– ¼ teaspoon salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the squash halves with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt.
3. Place the squash cut-side down on the baking sheet and roast for 45 minutes, or until the flesh is tender when pierced with a fork.
4. Let the squash cool for 10 minutes, then scoop out 1½ cups of the cooked flesh into a food processor.
5. Add the chickpeas, tahini, lemon juice, minced garlic, cumin, water, 2 tablespoons olive oil, and ¼ teaspoon salt to the food processor.
6. Process the mixture on high speed for 2 minutes, scraping down the sides halfway through, until completely smooth.
7. Taste the hummus and adjust seasoning if needed, but avoid over-salting as flavors will develop as it chills.
8. Transfer the hummus to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
9. Before serving, drizzle with a little extra olive oil and sprinkle with paprika or toasted pumpkin seeds for garnish.
Looking at the finished hummus, you’ll notice a velvety texture with a subtle sweetness from the squash, balanced by the tang of lemon and richness of tahini. Serve it with pita chips, fresh vegetables, or as a spread on sandwiches for a colorful, nutrient-packed addition to your table.
Conclusion
Keen to elevate your autumn cooking? This roundup proves red kuri squash is a versatile superstar, perfect for cozy dinners and impressive dishes. We hope these 18 gourmet creations inspire you to get cooking! Pick a recipe, give it a try, and let us know your favorite in the comments below. Loved this article? Share the squash love by pinning it on Pinterest!
