American · Baked

Roasted Red Kuri Squash

Dinner Any Season Gluten-Free Vegan

Prep 10 min Cook 30 min Serves 4 Added Aug 11, 2026

Ingredients

1 each red kuri squash or kabocha, cut into 3/4-inch slices (2-2 1/2 lbs)
2 tablespoons coconut oil, softened but not melted
2 teaspoons maple syrup
2 teaspoons ancho chili powder (or sub regular chili powder)
1 teaspoon ground coriander
1/2-1 teaspoon salt
1/4 teaspoon pepper

Steps

Preheat oven to 425F.
Wash the outside of the squash before slicing, using a scrub brush if needed.
With a sharp knife cut in half and scoop out the seeds. Lay the half on the cutting board with the skin side up and slice into roughly 1" width strips.
Mix together coconut oil, maple syrup, ancho powder, coriander, salt and pepper until a paste forms.
Combine paste and squash in a bowl, using your hands rub evenly until the squash is covered.
Place on a parchment-lined baking sheet in one layer.
Bake 25-30 minutes, until tender and looks slightly toasty.

Nutrition (per serving)

Calories82

Protein1g

Carbs10g

Fat5g

Notes

Tender and delicious Roasted Red Kuri Squash baked with an ancho chili powder-maple rub. A perfect fall and winter side dish. Easy to make with very little hands-on time. Vegan and Gluten-free.

Delicata or honeynut work great in this recipe as well. Adjust cooking time to the thickness of the squash.

For more spice, add a few pinches of chipotle powder, cayenne, red pepper flakes or Aleppo.

Toss any leftovers in soup, also makes a delicious addition to breakfast scrambles.

Source: Tonia