Roasted Red Kuri Squash with Garlic and Thyme
Tender roasted red kuri squash wedges seasoned with aromatic garlic, shallots, and fresh thyme. This simple side dish highlights the squash's naturally sweet, nutty flavor while the herbs and aromatics add depth. Perfect alongside roasted meats or as part of a fall vegetable medley. The high roasting temperature caramelizes the edges while keeping the interior creamy.
Ingredients
Instructions
- 1
Preheat the oven to 400°F and line a large baking sheet with parchment paper
- 2
Slice the two halves of the red kuri squash into wedges about 1/2 inch thick
- 3
Add the squash to the baking sheet and top with avocado oil, salt, pepper, garlic, shallots, and thyme
- 4
Transfer to the preheated oven and bake for 35-40 minutes, or until squash is tender
- 5
Remove from the oven and allow to cool slightly before serving as a side dish
Tips
Leave the skin on red kuri squash as it becomes tender and edible when roasted.
Cut wedges evenly for consistent cooking time and doneness.
Good to Know
Store covered in refrigerator for up to 4 days
Can be prepped and seasoned up to 4 hours ahead, then roasted when ready
Serve warm as a side dish
Common Mistakes
Don't overcrowd the pan to avoid steaming instead of roasting
Check for doneness with a fork to avoid overcooking
Substitutions
FAQ
Can I leave the skin on red kuri squash?
Yes, red kuri squash skin becomes tender and edible when roasted, adding extra nutrition and saving prep time.
What if I don't have fresh thyme?
Substitute with 1 teaspoon dried thyme or try fresh rosemary or sage for similar earthy flavors.
How long will this keep in the refrigerator?
Roasted red kuri squash will keep covered in the refrigerator for up to 4 days and can be reheated in the oven.