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Roasted Red Kuri Squash Salad with Tahini

Roasted Red Kuri Squash with Creamy Tahini Sauce and Kale

A delicious autumn salad with roasted red kuri squash tossed in a lemon tahini sauce and massaged kale. And no need to peel the squash, the skin of red kuri is edible!
4.53 from 34 votes
Prep Time :15 minutes
Cook Time :35 minutes
Total Time :50 minutes
Author: Amanda Paa

SCALE:

Ingredients

  • 1 medium sized red kuri squash seeds removed
  • 3 tablespoons olive oil divided
  • 1 teaspoon kosher salt divided
  • 1/2 head of curly kale de-stemmed and cut into very thin pieces
  • 1/2 tablespoon 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.