- 1 red Kuri squashdeseeded and sliced into wedges
- 2 cloves Garlicpeeled, sliced
- 2 sprigs Rosemaryleaves removed
- 1 tsp Dried oregano
- Saltto taste
- 2 tsp Sweet paprika
- 4 tbsp Olive oil
- 120 g Soy yogurt
- 4 tsp Soy sauce
- 1 tbsp Tahini
- Black pepperto taste
- ½ Lemonjuiced
Roasted Red Kuri Squash
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:
Steps to make Roasted Red Kuri Squash
Preheat oven and prepare baking sheet
Season squash wedges
Make dipping sauce
I love my Red Kuri squash and grow loads of them every season. Thanks for sharing the delicious recipe!
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