Fall is around the corner, which means it’s time to seek out hearty vegetable recipes! This roasted red kuri squash recipe is a great way to prepare most hard squashes. The miso-beer-sriracha caramel sauce is packed with umami flavor, and perfectly highlights the texture of the squash. And did we mention this recipe is almost waste-free? The seeds don’t go to compost – instead, they are toasted with some sriracha and turned into a crunchy topping!
- Red kuri squash
- 3 TBS of Ninja Squirrel Sriracha (or regular if you cannot find this)
- 2 TBS brown sugar
- Cilantro for garnish
- 1 bottle of non-alcoholic beer
- 1 cup water
- 1 cup of sriracha
- 2 cups of sugar
- To make caramel sauce, slowly boil down all ingredients to a caramel consistency.
- Prepare the squash: split red kuri squash in half, seeds removed and cleaned. Then, add about ¼ cup of caramel to squash cups and roast at 350 degrees F for roughly 40-50 minutes or until the squash is cooked thoroughly, brushing sides during the process to evenly distribute flavors.
- For the seeds: in separate bowl toss seeds with 3 TBS of Ninja Squirrel Sriracha (or regular if you cannot find this) and 2 TBS brown sugar. Roast at 350°F / 180°C until golden brown or desired crispiness. Garnish with fresh Cilantro.
Find more of Chad & Derek’s recipes on their website, Wicked Healthy.
For more squash recipes, click here.