Roasted Red Kuri Squash with Smoked Paprika Oil
This roasted squash showcases wedges of roasted red kuri squash paired with a simple smoked paprika-sesame oil.
Servings 4 servings
Ingredients
- 1 red kuri squash
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 2 teaspoons coriander seeds
- 2 teaspoons smoked paprika
- 6 tablespoons sunflower oil
- 2 teaspoons toasted sesame seeds
- 1 tablespoon apple cider vinegar
- Finishing salt
Instructions
- For the squash: Preheat the oven to 425˚F. Scoop the seeds from the squash and discard them. Cut the squash into ¼”-thick slices. Place on a baking sheet lined with parchment and add the olive oil and salt. Toss to coat, then roast for 40-45 minutes, until tender and browned.
- For the oil: Heat a small, dry skillet over medium-low heat. Add the coriander seeds and toast until fragrant, 2-3 minutes. Remove from the skillet and crush using a mortar and pestle. Return the skillet to medium-low heat and add the sunflower oil. When the oil is warm, remove the skillet from heat and stir in the smoked paprika. Let rest until the squash is finished roasting.
- To assemble: Once the squash is roasted, stir the crushed coriander seeds, sesame seeds, and vinegar into the smoked paprika oil. Drizzle about 3 tablespoons of the oil over the squash while still on the baking sheet and toss to coat. Transfer the squash to a serving bowl and drizzle with a bit more of the oil. Finish with a sprinkle of salt before serving.
Video
Notes
Heat: If you like heat, add your favorite ground chile or chile flakes to the oil and the smoked paprika.
Herbs: Add cilantro or parsley right before serving for a fresh addition.
Squash alternative: This dish is great with sweet potato wedges or other kinds of squash, such as kabocha or delicata.