Dairy-Free Roasted Red Kuri Squash
Experience the ultimate comfort food with this Dairy-Free Roasted Red Kuri Squash recipe, a deliciously simple dish that packs bold flavors into every bite. Highlighting the naturally sweet and nutty essence of Red Kuri squash, this recipe combines aromatic garlic, fresh rosemary, and a bright hint of fresh lemon juice to create a perfectly balanced dish. Roasted to golden perfection with olive oil and a touch of optional cayenne for heat, this quick and easy recipe is gluten-free, vegan, and perfect for weeknight dinners or seasonal gatherings. Ready in under an hour, it pairs beautifully with grain bowls, salads, or as a wholesome side dish on its own. If you’re looking for a healthy, dairy-free option that doesn’t skimp on flavor, this roasted squash recipe is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the Red Kuri squash in half. Scoop out the seeds and stringy insides using a spoon.
Cut the squash into 1-inch thick slices or cubes, leaving the skin on as it will soften during cooking.
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.
Peel and smash the garlic cloves and add them to the squash bowl.
Strip the rosemary leaves from the sprigs. Roughly chop them and add to the squash mixture, reserving a pinch for garnish.
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.
Spread the squash pieces in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 20 minutes. Flip the pieces or stir them around the baking sheet to ensure even cooking.
Continue roasting for an additional 15 minutes or until the squash is tender and golden brown on the edges.
Remove the squash from the oven, and squeeze the remaining lemon half over it.
Garnish with the reserved rosemary.
Serve warm and enjoy this flavorful, dairy-free delight!
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 31.4 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4773 mg | 102% | |
*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.
