Roasted Red Kuri Squash with Miso-Beer-Sriracha Caramel

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!

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Roasted Red Kuri Squash with Miso-Beer-Sriracha Caramel Featuring Toasted Sriracha Squash Pods

Roasted Red Kuri Squash with Miso-Beer-Sriracha Caramel Featuring Toasted Sriracha Squash Pods


Ingredients

Scale
  • Red kuri squash
  • 3 TBS of Ninja Squirrel Sriracha (or regular if you cannot find this)
  •  2 TBS brown sugar
  • Cilantro for garnish

Caramel Sauce: 

  • 1 bottle of non-alcoholic beer
  • 1 cup water
  • 1 cup of sriracha
  • 2 cups of sugar

Instructions

  1. To make caramel sauce, slowly boil down all ingredients to a caramel consistency.
  2. 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. 
  3. 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.

Notes

Find more of Chad & Derek’s recipes on their website, Wicked Healthy.

For more squash recipes, click here.

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