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Roasted Red Kuri Squash with Tahini Greens

Roasted Red Kuri Squash with Tahini Greens

  • 15 minutes
  • 12 ingredients
  • Almonds
  • Easy
  • Update Ingredients

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¬ģ 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

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Add Marcona almonds to a small baking sheet.
  4. 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.
  5. Meanwhile, massage kale with hands, adding 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/2
    tablespoon lemon juice. Set aside.
  6. Whisk all sauce ingredients together, and set aside.
  7. 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

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