ROASTED RED KURI SQUASH + TART CHERRIES

Three more weeks of direct access to locally grown food from the farmers at the Downtown Marquette Farmers Market. In this late season there are lots of varieties of squash. All of them taste great and can be prepared in different of ways; roasted or steamed. Most winter squash only the inside flesh is eaten. This type, the Red Kuri Squash, both the flesh and skin can be eaten! Give it a try, either as a main course or a side dish, it would be fabulous with lamb chops or pork chops.

Red Kuri squash, or orange Hokkaido pumpkin, has smooth flesh and a rich, sweet flavor that shines through in pies, soups, and side dishes. Red Kuri Squash or Hokkaido Pumpkin

 

INGREDIENTS

  • 1 small/medium red kuri squash
  • 1 cup dried tart cherries
  • 2 tablespoon chopped rosemary
  • 1 tablespoon Earth Balance vegan butter
  • 3/4 cup rough chopped pecans
  • Extra Virgin Olive Oil
  • Sea Salt
  • Maldon Salt

INSTRUCTIONS

  • Preheat oven to 350° F
  • Cut squash in half, remove seeds, and slice into half moons.
  • Place squash in a single layer on a baking sheet. Coat lightly in olive oil, sprinkle generously with sea salt and roast for 25-35 minutes or until soft.
  • In a medium saute pan combine Earth Balance, cherries, rosemary and 1/4 teaspoon sea salt. Cook for 5-10 minutes or until cherries are soft and rosemary is fragrant. Remove from heat and add pecans. Mix well.
  • Place squash on serving platter, cover with cherry mix and sprinkle with Maldon salt. Serve immediately!

 

SARAH YATES A House in the Hills