Roasted Red Kuri Squash with Smoked Paprika Oil
Courtesy of Erin Alderson, food blogger and cookbook author in Fair Oaks, CA.
Ingredients
- 1/2 red kuri squash*
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon coriander seeds
- 1 teaspoon smoked paprika
- 3 tablespoons sunflower oil
- 1 teaspoon apple cider vinegar
- salt, to taste
Instructions
- Preheat oven to 425 degrees F.
- Scoop seeds from squash and discard them. Cut squash into ¼-inch-thick slices. Place on baking sheet lined with parchment and add olive oil and salt, then toss to coat. Roast for 40 to 45 minutes, until tender and browned.
- While the squash cooks, prepare oil. Heat a small, dry skillet over medium-low heat. Add coriander seeds and toast until fragrant, 2 to 3 minutes. Remove from skillet and crush using a mortar and pestle. Return skillet to stovetop on medium-low heat and add sunflower oil. When oil is warm, remove skillet from heat and stir in smoked paprika. Let rest until squash is finished roasting.
- To assemble: Once squash is roasted, stir the crushed coriander seeds, sesame seeds, and vinegar into smoked paprika oil. Drizzle about 3 tablespoons of oil over squash while it’s still on baking sheet and toss to coat. Transfer squash to a serving bowl and drizzle with a bit more oil. Finish with a sprinkle of salt before serving.
Notes
If you like spicy heat, add your favorite ground chile or chili flakes to the oil along with the smoked paprika. Or, for a fresh addition, add cilantro or parsley right before serving.
*This dish is great with sweet potato wedges or other kinds of squash, such as kabocha or delicata.
