These Roasted Red Kuri Squash wedges served with a homemade tahini-yogurt dip make for a delicious and healthy side dish. Sweet and nutty roasted red Kuri squash pairs beautifully with creamy and tangy vegan sauce. The recipe uses only vegan ingredients and even happens to be gluten-free, high in fiber, and packed with nutrition, making it a healthy and satisfying meal option.
This recipe is easy and no-fail. It takes only 5 minutes to prepare and about 30 minutes to cook, and basically the oven does all the work for you. The squash wedges are roasted simply with just some herbs, garlic, paprika, a pinch of salt and black pepper, and olive oil. While the squash roasts, make the dipping sauce. It is made using soy yogurt, soy sauce, tahini, and lemon juice. Just stir and season with salt and black pepper. The sauce is extra creamy, salty, and a little tangy. So perfect as a side with this roasted squash. Enjoy!
To make the Roasted Red Kuri Squash wedges with tahini-yogurt dip, you will need the following ingredients:
Preheat the oven to 400 °F and line a large baking sheet with parchment paper.
Place the red Kuri squash wedges on a baking sheet along with 2 sliced garlic cloves and 2 sprigs fresh rosemary leaves. Sprinkle with 1 teaspoon dried oregano, 2 teaspoons paprika, and season with salt and black pepper to taste. Drizzle with 4 tablespoons olive oil.
Roast the squash wedges for 25-30 minutes, turning halfway through, until tender and golden brown.
In a small bowl, whisk together 120 grams soy yogurt, 4 teaspoons soy sauce, 4 teaspoons tahini, and lemon juice. Season with salt and black pepper to taste
Serve the roasted squash wedges with yogurt-tahini dip and enjoy!
Enjoy these Roasted Red Kuri Squash wedges with a homemade tahini-yogurt dip as a healthy side dish. It is vegan, gluten-free, and even better: delicious! Give this recipe a go, and please tell us what you think in the comments below.
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