Mediterranean Diet Roasted Red Kuri Squash
Elevate your autumn-inspired meal with this Mediterranean Diet Roasted Red Kuri Squash recipe, a vibrant and nutrient-packed dish perfect for any occasion. Featuring tender wedges of red kuri squash roasted to caramelized perfection, this recipe is infused with the warm, earthy flavors of ground cumin and coriander, complemented by fresh thyme and garlic. A finishing touch of lemon juice adds a delightful burst of freshness, while toasted pine nuts and creamy feta (optional for vegans) provide irresistible texture and richness. Ready in under an hour, this gluten-free and vegetarian-friendly dish is ideal as a nourishing side or a light main course. Serve it warm or at room temperature, and don’t forget the sprinkle of fresh parsley for an herby finale. Perfect for those embracing a Mediterranean diet, this recipe is as flavorful as it is wholesome!
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) Red Kuri squash
- 3 tablespoons Extra-virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 4 Garlic cloves
- 3 sprigs Fresh thyme
- 1 Lemon
- 2 tablespoons Pine nuts
- 0.25 cup Feta cheese (optional for vegan)
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the Red Kuri squash in half and remove the seeds. Then slice the squash into 1-inch thick wedges. You can leave the skin on as it becomes tender and edible after roasting.
In a large mixing bowl, combine 3 tablespoons of extra-virgin olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander.
Peel and smash the garlic cloves and add them to the oil mixture along with the fresh thyme sprigs.
Toss the squash wedges in the oil mixture to coat them evenly.
Arrange the squash wedges and garlic cloves on a baking sheet in a single layer.
Roast in the oven for 30-35 minutes, or until the squash is tender and beginning to caramelize at the edges.
While the squash is roasting, lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, until golden and fragrant. Set aside.
Once roasted, remove the squash from the oven, and squeeze the juice of the lemon over the warm squash for a burst of freshness.
If including feta cheese, crumble it over the roasted squash while still warm.
Garnish with toasted pine nuts and freshly chopped parsley before serving.
Serve warm or at room temperature as a side dish or a light, flavorful main course.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3087 mg | 134% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 23.3 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3509 mg | 75% | |
*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.
