Roasted Red Kuri Squash with Tahini Sauce and Kale

By Amanda Paa – Updated October 12, 2023
4.58 from 38 votes
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A healthy recipe for red kuri squash, tossed with shredded kale and a delicious lemon tahini sauce. Red Kuri squash, also known as orange Hokkaido pumpkin doesn’t have to be peeled before roasting, and the skin is edible! Add almonds for a bit of crunch, and serve this dish as a main or a side dish for Thanksgiving.

Roasted Red Kuri Squash with Tahini Greens

Don’t get me wrong, I love well known types of squash like butternut and acorn. But there’s a whole world of other varieties that I think deserve your love and attention, like red kuri! And roasted sweet dumpling squash, a sweet and nutty variety with creamy flesh.

What does red kuri squash taste like?

Red kuri squash was the focus of an entire section in my cookbook. And for good reason – it’s one of absolute favorites in the winter squash family. This glowing orange, tear dropped shaped variety has a savory-sweet, buttery flavor, that gets even richer as it roasts.

In this fall side dish recipe (it doesn’t hinge on the greens), the roasted red kuri with its golden flesh, is the star!

With supporting roles coming from:

a tangle of massaged kale,
a creamy coating of lemon tahini sauce,
crunchy bursts from heirloom marcona almonds,
and a smoky dusting of harissa spice.

Another healthy recipe that incorporates winter squash is this Wild Rice & Butternut Squash Salad with Maple Vinaigrette.

Can you eat the skin of red kuri squash?

Yes, the thin skin is edible! Not having to peel is a complete win in my books when it comes to squash.

description of red kuri squash
Red Kuri Squash

How to cut red kuri squash:

One of the reasons I love to cook with red kuri squash is because you don’t have to peel it! The skin softens beautifully in the oven and is edible.

So all you need to do is scoop out the seeds and cut it into wedges.
To do this:

  • Cut both tail ends of the squash off, the stem and the butt. Now it will sit flat, and you’ll cut it in half vertically.
  • To slice each half into wedges, put it on a cutting board, with the cut side down and the skin side should be closest to you, what you’ll be cutting through.
  • Then use a sharp knife to cut it into 1/2 inch wedges.

I’ll probably make this roasted red kuri squash recipe most often as a side dish for gatherings, but we found it worked as main-course material too! To make things easy for entertaining, you can prepare the components a day ahead of time, then toss together up to an hour before serving

It’s deceptively filling and satisfying. In fact, we ate it two days in a row for lunch.

Roasted Red Kuri Squash Salad
Roasted Red Kuri Squash with Tahini and Almonds -- vegan #redkuri #paleo

More Winter Squash Recipes:

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Roasted Red Kuri Squash Salad with Tahini

Roasted Red Kuri Squash with Tahini Sauce and Kale

A delicious autumn side dish with roasted red kuri squash tossed in a lemon tahini sauce and massaged kale. No need to peel the squash, the skin of red kuri is edible!
4.58 from 38 votes
Prep Time :15 minutes
Cook Time :35 minutes
Total Time :50 minutes
Yield: 5 servings
Author: Amanda Paa

SCALE:

Ingredients

  • 1 medium sized red kuri squash, cut in half vertically and seeds removed
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 head of curly kale, de-stemmed and sliced into very thin pieces
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon cumin
  • 1/4 teaspoon harissa powder, or 1/8 teaspoon cayenne pepper
  • 1/2 cup roasted marcona almonds or cashews, coarsely chopped

Lemon Tahini Sauce

  • 1/3 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup hot water

Instructions 

  • Preheat oven to 375 degrees F. 
  • Cut squash in vertical pieces, about 1/2 inch thick. Place in a baking dish and coat with olive oil and 3/4 teaspoon salt.
  • Bake squash for 30-35 minutes, turning once, until squash is tender. 
  • Meanwhile, massage kale for 5 minutes with hands, adding 1 tablespoon olive oil, 1/4 teaspoon salt, cumin, harissa, and 1/2 tablespoon lemon juice. Set aside.
  • Whisk all sauce ingredients together, and set aside. 
  • When all components are ready, add to a large bowl. Pour sauce over the top, and gently toss and coat with your hands. Plate, and sprinkle with flaky salt. 

Did you make this?

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October 4, 2018

COMMENT & RATE

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

Amanda

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Recipe Rating




4.58 from 38 votes (34 ratings without comment)

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12 comments

  1. Mary

    5 stars
    This recipe has been a staple for us this fall! I like to serve with a wild rice blend, add pomegranate seeds, and sub the almonds with toasted pepitas. This recipe introduced me to red kuri squash and it’s now my absolute favorite.

    • Amanda Paa

      That sounds like such a delicious meal! And colorful with the pomegranates!

  2. Gail

    I will make this recipe authentically one day soon, but tonight, a few variations will highlight the red kuri I just baked in halves, plus use up some kale mix and also some peanut sauce based dressing. I can’t decide which nut or seed to use — just today finished off my marcona almonds for a snack!

  3. Nikolina

    5 stars
    So good! Heathy, super yummy and easy to make! Will definitely make again. Thank you for sharing the recipe!

    • Amanda Paa

      So glad you enjoyed it!

  4. Maria Lantin

    5 stars
    Delicious and simple! I ended up having to broil for 5 minutes or so at the end to get a bit of a caramelized flavor. I also roasted the thick seeds with masala spice.

    • Amanda Paa

      Glad you enjoyed it, Maria!

  5. Dr. Klara Brown

    5 stars
    I LOVED this recipe so much I decided to share it with my patients for a seasonal eastern nutritional treat that’s hormone healthy. The lemony tahini flavors with the kuri squash were absolutely divine!

    • Amanda Paa

      Yay! So glad you liked it. And thank you for sharing it with others.

  6. Patricia

    I can’t eat nightshades so the harissa/cayenne is out. Would you suggest mustard powder? Or wasabi powder?

    • Amanda Paa

      Hello! I would actually suggest a bit of crushed dried thyme and rosemary instead. Will still be delicious!

  7. Ruby

    Oh yes, these are all of the flavors that I love. I could drink that sauce with a spoon! xx