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- Category: Sides
- Tags: Autumn, Christmas, Comfort Food, Fall, Gluten Free, Holiday, Pies, Potluck, Pumpkin, Squash, Thanksgiving, Vegetable, Winter
Roasted Red Kuri Squash
This winter squash variety is versatile as a savory or sweet dish because of its thin skin and mild chestnut-like flavor. Whether prepared as pie, or as a side dish, you will love the delicious flavor of Roasted Red Kuri Squash.
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Ingredients:
- 1 Red Kuri Winter Squash, 3-4 lbs
- 2 Tbsp turbinado sugar
- 2 Tbsp butter, room temperature
- 2 cups water
- Salt and pepper, to taste (Omit if preparing for pie)
Instructions:
- Preheat the oven to 350°F. Add water to a 13×9-inch baking dish.
- Cut squash in half lengthwise and scoop out seeds and stringy bits. Spread 1 Tbsp butter and sprinkle 1 Tbsp sugar in each cavity. Place squash cut side up in the prepared baking dish.
- Bake uncovered 40-60 minutes, or until squash can be easily pierced with a fork.
- Scoop out the flesh and mash with a fork, or bender for a smooth puree. Season with salt and pepper, to taste.
Serves: 4-6 servings
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See Another Recipe
Whether prepared as pie filling, or as a side dish, you will love the delicious flavor of Roasted Red Kuri Squash
Ingredients:
- 1 Red Kuri Winter Squash, 3-4 lbs
- 2 Tbsp turbinado sugar
- 2 Tbsp butter, room temperature
- 2 cups water
- Salt and pepper, to taste (Omit if preparing for pie)
Instructions:
- Preheat the oven to 350°F. Add water to a 13×9-inch baking dish.
- Cut squash in half lengthwise and scoop out seeds and stringy bits. Spread 1 Tbsp butter and sprinkle 1 Tbsp sugar in each cavity. Place squash cut side up in the prepared baking dish.
- Bake uncovered 40-60 minutes, or until squash can be easily pierced with a fork.
- Scoop out the flesh and mash with a fork, or bender for a smooth puree. Season with salt and pepper, to taste.
Serves 4-6 servings
