Red Kuri Squash Recipe Recipe
Tender and delicious red kuri squash baked with an ancho chili powder-maple rub. A perfect fall and winter side dish. Easy to make with very little hands-on time. Vegan and gluten-free.
How to Make the Best Red Kuri Squash Recipe
This red kuri squash recipe showcases one of autumn’s most beautiful and delicious squashes. With its vibrant orange-red skin and sweet, nutty flesh, red kuri squash becomes absolutely irresistible when roasted with a simple ancho chili-maple glaze that balances warmth and sweetness perfectly.
What makes this recipe so appealing is its simplicity—just slice the squash, coat it with the spiced coconut oil mixture, and let the oven do all the work. The ancho chili powder provides a gentle heat with smoky undertones, while the maple syrup caramelizes beautifully as it roasts. The best part? Red kuri squash has tender, edible skin, so there’s no tedious peeling required.
Whether you’re looking for a stunning Thanksgiving side dish or a cozy weeknight vegetable to accompany your favorite protein, this roasted red kuri squash delivers. It’s naturally vegan and gluten-free, making it a crowd-pleaser for guests with dietary restrictions without sacrificing any flavor.
Red Kuri Squash Recipe
Tender and delicious red kuri squash baked with an ancho chili powder-maple rub. A perfect fall and winter side dish. Easy to make with very little hands-on time. Vegan and gluten-free.
Ingredients
Squash
Spice Rub
Instructions
Preparation
- Preheat oven to 425°F.
- Wash the outside of the squash before slicing, using a scrub brush if needed.
- With a sharp knife cut in half and scoop out the seeds. Lay the half on the cutting board with the skin side up and slice into roughly 1-inch width strips.
Seasoning and Baking
- Mix together coconut oil, maple syrup, ancho powder, coriander, salt and pepper until a paste forms.
- Combine paste and squash in a bowl, using your hands rub evenly until the squash is covered.
- Place on a parchment-lined baking sheet in one layer.
- Bake 25-30 minutes, until tender and looks slightly toasty.
Notes
- Red kuri squash has an edible skin, so no need to peel before roasting.
- Kabocha squash makes an excellent substitute if red kuri is unavailable.
- For extra flavor, sprinkle with fresh herbs like thyme or sage after roasting.
