Roasted Red Kuri Squash with Smoked Paprika Oil

Roasted Red Kuri Squash with Smoked Paprika Oil

Courtesy of Erin Alderson, food blogger and cookbook author in Fair Oaks, CA.
Course Appetizer, Side Dish
Servings 4


  • 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


  • 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.


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.