Fall Roasted Squash – Butternut and Red Kuri


Even if you didn’t plant them in your garden, you’re still probably seeing lots of red kuri and butternut squash at the farmer’s market. It’s the season for roasting, so get to it! Here’s a very easy way to enjoy the fall harvest.

Red Kuri and Butternut Squash

Red Kuri and Butternut Squash


Preheat the oven to 400. Slice the squash in half and scoop out the insides. Cover a cookie sheet with parchment paper and lay the squash middle-side down. Roast into a fork goes in easily. With most of these squashes, you can eat the skin, too.

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About Seattle Foodshed

We live in the Pacific Northwest, where we're cultivating our urban garden and eating the fruits (and vegetables) of our labors.
This entry was posted in Dinner, Fall, In the Garden, Recipe and tagged , , , , . Bookmark the permalink.

4 Responses to Fall Roasted Squash – Butternut and Red Kuri

  1. Anonymous says:

    Haven’t tried the blue kuri but will let you know. clk

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