Nut-Free Roasted Red Kuri Squash
Elevate your fall menu with this Nut-Free Roasted Red Kuri Squash recipe, a simple yet flavorful dish that showcases the naturally sweet and nutty essence of this vibrant winter squash. Perfectly caramelized in a blend of olive oil, maple syrup, cinnamon, and fresh rosemary, this recipe brings out the rich, earthy flavors while keeping things allergy-friendly and vegan. With minimal prep and a delightful mix of aromas filling your kitchen as it roasts, this dish pairs beautifully as a seasonal side or can stand alone as a wholesome plant-based meal. Whether you're hosting a holiday gathering or enjoying cozy autumn flavors, this quick oven-roasted squash recipe is a guaranteed crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium-sized Red kuri squash
- 2 tablespoons Olive oil
- 1 tablespoon Maple syrup
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground cinnamon
- 2 sprigs Fresh rosemary
Instructions
Preheat the oven to 400°F (200°C).
Wash and dry the red kuri squash. Cut it in half and scoop out the seeds and stringy parts with a spoon.
Cut the squash halves into 1-inch thick slices, leaving the skin on for added flavor and texture.
In a large mixing bowl, combine olive oil, maple syrup, salt, ground black pepper, and cinnamon. Stir until well blended.
Add the squash slices to the bowl and toss them until evenly coated with the oil and seasoning mixture.
Arrange the coated squash slices in a single layer on a baking sheet lined with parchment paper.
Strip the leaves from the rosemary sprigs and sprinkle them over the squash for a fragrant aroma.
Roast the squash in the preheated oven for 35-40 minutes, turning halfway through, until the squash is tender and golden brown.
Remove the baking sheet from the oven. Let the roasted squash cool for a few minutes before serving.
Serve warm as a side dish or enjoy on its own for a satisfying vegan meal.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 33.2 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3111 mg | 66% | |
*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.
