This roasted red kuri squash is a simple yet stunning side dish, full of deep, naturally sweet flavor. As it roasts, the squash turns golden and caramelized around the edges. You only need a few pantry staples to bring out the best in this recipe, and it can be made in an air fryer or the oven.
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Winter is the best time to enjoy seasonal winter squash varieties. One of the farmers in our market always carries red kuri squash, also known as 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 into 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.
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.
This is what a ripe kuri squash looks like. Note the vibrant color and woody stem.
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How to Roast a Kuri Squash (Step-By-Step)
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.
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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Roasted Red Kuri Squash
Method
- Preheat the oven to 375º F. Use a sharp knife to slice the 1 Kuri squash in half.
- Scoop out the seeds with a spoon. Kuri squash seeds resemble pumpkin seeds.
- 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 1 tablespoon olive oil and 1 tablespoon honey.
- 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.
- Serve the squash hot. Slice the half into halves and serve 1/4 of the roasted squash per plate.
- 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 little golden, cook it 5 minutes longer.
Nutrition
Notes
- If you prefer mashed squash, you can remove the roasted squash from the rind and mash it with butter or dairy-free butter.
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Store leftovers in an airtight container in the refrigerator. The squash will keep fresh for up to 4 days.
Private Notes
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I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
