Name: Roasted Red Kuri Squash
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 Kuri squash; 1 tablespoon olive oil; 1 tablespoon honey

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This roasted red kuri squash side dish is simple and satisfying. The squash is cut in half, brushed with olive oil and honey, and roasted until tender. You get a side dish full of naturally sweet flavor. All you need is a few ingredients. I also included directions on how to cook this squash in your air fryer.

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Half of a kuri squash roasted on an oven pan.

Table of Contents

Winter is the best time to enjoy seasonal winter squash varieties. One of the farmers in our market always carries red kuri squash, aka orange Hokkaido squash. This week, I bought the largest kuri squash to roast as a fall side dish recipe. I love how the kuri squash tastes sweet and caramelized after roasting.

You can serve this kuri squash cut in pieces or scoop the roasted squash and puree it with butter to make a mashed squash side dish. You can also use roasted kuri squash to make an incredible soup like this Roasted Kuri Squash Soup recipe.

I love the sweetness of winter squash, and I have a lot of great gluten free winter squash recipes just waiting for you to try.

Allergen Information:

This roasted red kuri squash is gluten-free, dairy-free, egg-free, nut-free, and soy-free.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

Kuri Squash – You can use any size of red kuri squash.
Olive Oil – I prefer extra virgin olive oil.
Honey – Any variety of honey works well in this recipe.
Salt and pepper to taste.

How To Know When Winter Squash Is Ripe:

1. Look for a thick, woody stem. If it is bendy, the squash may not be ripe yet.
2. Red kuri squash will have a deep orange color when it is ripe.
3. A typical ripe kuri squash weighs between 3 and 10 pounds. In the U.S.A., you will most often see between 3 and 5 pounds.

A ripe kuri squash on a small wooden cutting board.

This is what a ripe kuri squash looks like. Note the vibrant color and woody stem.

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Step-By-Step Photos and Directions:

Step 1: Preheat the oven to 375º F. Use a sharp knife to slice the kuri squash in half.

Step 2: Scoop out the seeds with a spoon. Kuri squash seeds resemble pumpkin seeds.

Photos showing brushing the oil on the uncooked squash and of the squash roasted.

Step 3: Place the squash on a baking pan. I like to line my pan with foil, so clean-up is a lot easier. Use a pastry brush to brush the squash with olive oil and honey.

Step 4: Place the squash in the oven and bake for 45 minutes. The actual baking time will vary depending on the size of your kuri squash.

Step 5: Serve the squash hot. Slice the half into halves and serve 1/4 of the roasted squash per plate. You can also scoop out the roasted squash from the rind and mash it with salted butter.

Air Fryer Directions:

Slice and clean the seeds out of your squash the same as listed above.
Brush the honey and oil over the squash.
Place the squash halves into the air fryer.
Cook the squash at 375º F for 20 minutes. Stick a fork into the squash to see if it is soft. The total cooking time will vary depending on the size of your squash. If the squash isn’t soft and a little golden, cook it 5 minutes longer.

How do you store roasted kuri squash?

Store leftovers in an airtight container in the refrigerator. The squash will keep fresh for up to 4 days.

More Gluten Free Winter Squash Recipes:

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Easy Roasted Red Kuri Squash (Oven or Air Fryer!)

Allergen Information:

Ingredient Notes: