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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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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