Share on Pinterest
Roasted Red Kuri Squash with Tahini Greens
- 15 minutes
- 12 ingredients
- Almonds
- Easy
Ingredients
- 1 medium-sized red Kuri squash, seeds removed
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1/2 head of curly kale, de-stemmed and cut into thin pieces
- 1/2 tbsp fresh lemon juice
- 1/2 tsp harissa powder (optional but adds spice!)
- 1/2 cup Diamond of California® Heirloom Reserve Marcona Almonds
- Lemon Tahini Sauce
- 1/3 cup tahini
- 2 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 cup hot water
The Steps
- Preheat oven to 375 degrees F.
- Cut squash in vertical pieces, about 1/2 inch thick. Place in a baking dish and coat with olive oil and
3/4 teaspoon salt. - Add Marcona almonds to a small baking sheet.
- Add both pans to oven, and let nuts bake until toasted, about 6 minutes. Remove. Continue baking
squash for 25-30 minutes, turning once, until squash is tender. - Meanwhile, massage kale with hands, adding 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/2
tablespoon lemon juice. Set aside. - Whisk all sauce ingredients together, and set aside.
- When all components are ready, add to a large bowl. Pour sauce over the top, and gently toss and
coat with your hands. Plate, and sprinkle with harissa spice.
RECIPE CONTRIBUTED BY HEARTBEET KITCHEN
