Roasted Red Kuri Squash with Feta Cheese
It is not very often that I find Red Kari Squash at the Market, and I am so excited that I did! You will love this recipe and yes you can eat the skin!
I hope you will enjoy these as much as I did and Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Roasted Red Kuri Squash with Feta Cheese
Roasted Red Kuri Squash is incredibly delicious: It is rich in nutty and sweet flavor. Perfect pairing with Feta cheese!
Equipment
Ingredients
- 1 red kuri squash (Washed | Sliced | Seeds Removed)
- 2 Tbsp (30 g) Tuscan Oil
- 1 tsp (5 g) bouquet garni herbs
- Sel Gris Mill
- Pepper Mill (Tellichery Pepper is Best!)
- fresh thyme
- 4 oz (115 g) Feta Cheese
Instructions
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
- Preheat over to 400F/200C.
ROASTED RED KURI SQUASH
- Wash and pat dry your squash. Carefully remove the ends and cut it in half. Scoop out the seeds and lay the half on the cutting board with the skin side up and slice into roughly 1/2″ / 1.5 cm width strips.
- Transfer the slices to your mixing bowl. Add the Tuscan Olive Oil, Bouquet Garni Herbs and fresh time. Toss to coat. Transfer the pieces to your Bonmat™. Season with Salt and Pepper (to taste).
ROAST!
- Roast for 20 minutes at 400F/200C. (Every oven heats differently, monitor your squash from 18min). It is ready when the slices are fork tender.
- Let the squash cool down on the Bonmat™. Then, serve it with your favorite seasoned salad and crumbled feta on top. Enjoy and Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 327kcal | Carbohydrates: 46g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 357mg | Potassium: 576mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16021IU | Vitamin C: 31mg | Calcium: 135mg | Iron: 3mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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