Recipes · Side dishes
Oven-Roasted Red Kuri Squash with Feta
AI-written · not yet kitchen-tested
Red kuri squash wedges are prepped in ten minutes and need no attention in the oven. Add the feta only for the last few minutes, so it turns soft without melting away.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 1 red kuri squash (Hokkaido) about 900 g (2 lb)
- 3 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp dried thyme
- salt and pepper to taste
- 200 g (7.1 oz) feta
- 2 tbsp pumpkin seeds
- 1 tbsp honey optional
- fresh parsley for sprinkling
Method
- Preheat the oven to 400 °F (200 °C) conventional, or 350 °F (180 °C) convection. Line a baking sheet with parchment paper.
- Wash the squash, cut it in half, scrape out the seeds and cut the flesh, skin included, into wedges about 2 cm (3/4 inch) thick.
- Toss the wedges with the olive oil, paprika, thyme, salt and pepper in a bowl and spread them side by side on the baking sheet. They should not overlap.
- Bake for 20 minutes, then turn the wedges over.
- Crumble the feta in coarse pieces over the squash, sprinkle on the pumpkin seeds and bake for another 10 minutes, until the squash is tender (fork test) and the edges have some color.
- Drizzle with honey if you like and sprinkle with chopped parsley.
Tip: Do not put the feta on the baking sheet from the start, otherwise it dries out and turns bitter.
Tip: Leftovers taste good cold in a green salad or puréed as a spread.