Dairy-Free Roasted Red Kuri Squash

Discover the cozy, comforting flavors of Dairy-Free Roasted Red Kuri Squash, a simple yet elegant side dish that’s as nutritious as it is delicious. This recipe highlights the naturally nutty and slightly sweet taste of Red Kuri squash, enhanced by a fragrant medley of fresh rosemary, roasted garlic, and a zesty splash of lemon juice. Seasoned with a touch of cayenne pepper for optional heat, this dish is roasted to perfection, creating caramelized edges and a tender interior. Completely dairy-free and ready in just 50 minutes, it’s perfect for those seeking a quick, wholesome addition to weeknight dinners or holiday spreads. Serve it warm and let the vibrant flavors and golden hues brighten your table! Keywords: Dairy-Free Roasted Red Kuri Squash, roasted squash recipe, plant-based side dish, Red Kuri squash recipe, easy fall recipes.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium (about 2-3 lbs) Red Kuri squash
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 Garlic cloves
• 2 sprigs Fresh rosemary
• 1 Lemon
• 0.25 teaspoon Cayenne pepper (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Carefully cut the Red Kuri squash in half. Scoop out the seeds and stringy insides using a spoon.

Step 3

Cut the squash into 1-inch thick slices or cubes, leaving the skin on as it will soften during cooking.

Step 4

Place the squash pieces in a large bowl. Pour the olive oil over and season with salt, black pepper, and optional cayenne pepper. Toss well to coat the squash evenly.

Step 5

Peel and smash the garlic cloves and add them to the squash bowl.

Step 6

Strip the rosemary leaves from the sprigs. Roughly chop them and add to the squash mixture, reserving a pinch for garnish.

Step 7

Cut the lemon in half. Squeeze the juice of one half over the squash and mix once more. Set aside the other half for later.

Step 8

Spread the squash pieces in a single layer on a baking sheet lined with parchment paper.

Step 9

Roast in the preheated oven for 20 minutes. Flip the pieces or stir them around the baking sheet to ensure even cooking.

Step 10

Continue roasting for an additional 15 minutes or until the squash is tender and golden brown on the edges.

Step 11

Remove the squash from the oven, and squeeze the remaining lemon half over it.

Step 12

Garnish with the reserved rosemary.

Step 13

Serve warm and enjoy this flavorful, dairy-free delight!

Nutrition Facts

Serving size	(1479.4g)

Amount per serving	% Daily Value*
Calories	877.4

Total Fat 46.4g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2418.9mg	0%
Total Carbohydrate 120.0g	0%
Dietary Fiber 22.9g	0%
Total Sugars 31.4g
Protein 15.1g	0%

Vitamin D 0IU	0%
Calcium 324.4mg	0%
Iron 12.2mg	0%
Potassium 4773.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 6.3%

Carbs: 50.1%