Fall is officially here in Seattle. Crisp mornings, turning leaves, long and leisurely evenings in the kitchen, and a bountiful harvest of red kuri squash.
It’s bittersweet to see these beauties. They mean our main harvest season is over, and we’re putting our garden to bed for the winter. On the other hand, they also mean we’re in for some great dinners.
These are so easy to roast – Just cut them in half, scoop out the seeds, and roast them facedown on a parchment paper-lined cookie sheet in a 425 degree oven until the skin is soft and the middle starts to almost caramelize.
Some other favorite squash recipes include Kabocha Squash Risotto with Tarragon and Leeks and
- Roasted Spaghetti Squash with Shallots and Chanterelles (seattlefoodshed.wordpress.com)
- Curried Kuri & Apple Soup (ayurjaya.com)