To follow up from the delicata squash tacos I posted on Saturday, I wanted to share another (different) squash recipe. I think it’s easy to get blinded by the shear amount of butternut squash and pumpkin recipes out there when really, there’s a wide scope of delicious squash. Red kuri squash may look like a pumpkin but it’s nutty, pronounced flavor makes it perfect for standing on it’s own. Like the delicata, you can also eat the shell if you want. The nice thing about this recipe is you can choose to eat or not eat the skin (but still not have to peel!)
Variations for the Red Kuri Squash
The main drive behind the recipe was really to showcase the red kuri squash and have a beautiful fork/knife vegetarian meal. However, as I was editing photos, I realized what a wonderful dish this would be for the holidays. I’m always on the lookout for fresh, easy to assemble ideas and this one definitely fits within that.
Swap it out: I know that you might not be able to find the red kuri squash in your area but this recipe works well with acorn squash (another of my favorite hard squashes). Prepare it in the same way (I’ve made a similar recipe with quinoa topped acorn squash).
Add some toasted breadcrumbs: I purposely left these off to leave this recipe gluten-free but I love the addition of toasted breadcrumbs. Makes for a nice finishing to the dish.
White beans: I used cannellini beans because I like the meatier texture/larger bean but other beans, such as the great northern, navy or even chickpeas would work in this salad.
Roasted Red Kuri Squash with Cannellini Bean and Spinach Salad
- 1 red kuri squash
- 1 tablespoon olive oil
- 2 cups fresh baby spinach, shredded
- 1 1/2 cups cannellini beans, drained and rinsed if using canned
- 1/4 cup minced red onion
- 1 tablespoon minced flat-leaf parsley
- 1 tablespoon julienned basil
- 1 tablespoon minced chives
- 1 ounce goat cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and Pepper, to taste
- Preheat oven to 375˚. Using a sharp knife, cut the squash in half from the top to bottom then cut each section in half. Scoop out the seeds and place in a baking dish. Rub with olive oil, sprinkle with salt and pepper, and roast until tender, 35 to 45 minutes. Remove from oven and let cool slightly.
- While the squash is roasting, combine the spinach with the beans, onion, herbs, and goat cheese. whisk together the olive oil and lemon juice, pour over the salad and toss until spinach and beans are well coated. Season with salt and pepper as desired.
- To serve, divide the salad evenly amount the squash.
by Erin Alderson