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Easy Roasted Red Kuri Squash with Kale

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Sweet, nutty red kuri squash is tossed with warm, earthy spices and roasted until tender. Served over a bed of lightly roasted kale.

Ingredients

Scale

For the Kale

  • 6 cups coarsely chopped kale, stems removed
  • 1 Tablespoon olive oil
  • ½ teaspoon garlic powder
  • Sea salt and fresh pepper
  • Lemon wedges for serving (optional)

Instructions

  1. Preheat oven to 425F. Line a baking sheet with parchment paper.
  2. Cut the red kuri squash in half with a sharp knife and scoop out the seeds. I like using a serrated spoon to easily remove the seeds.
  3. Place each half, cut-side down, on a cutting board and slice into approximately 1/2-3/4-inch-thick pieces. There’s no need to peel the squash!
  4. In a small bowl, mix the coconut oil, maple syrup, smoked paprika, chili powder, coriander, and sea salt until a paste forms.
  5. Place the squash slices in a large bowl. Add the spice mixture and use a silicone spatula to mix it evenly over the squash.
  6. Transfer to a parchment-lined baking sheet in one layer.
  7. Bake 25-35 minutes, until tender and lightly brown.
  8. While the squash is roasting, place the chopped kale in a bowl. Add the olive oil, garlic powder, sea salt, and black pepper. Toss until evenly coated.
  9. Spread the kale on a separate baking sheet. During the last 3 minutes of the squash’s cooking time, pop the kale into the oven.
  10. Transfer the warm kale to a serving platter and arrange the roasted squash slices on top.
  11. Serve immediately and enjoy the wonderful combination of sweet, smoky squash and savory greens. Sprinkle with a little lemon (optional).

Equipment

Find it online: https://eatwellenjoylife.com/roasted-red-kuri-squash-with-kale/