Recipes Oliver's Restaurant Roasted Koginut Squash (VE, GF)

Roasted Koginut Squash (ve, Gf) Recipe

inspired by

@oliversrestaurant

Feb 11 2025

•

Serves 4

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Recipe information

Make Roasted Koginut Squash (ve, Gf) in just 1h . thai red curry, red-veined sorrel, shio koji glaze, puffed wild rice furikake

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Cooking Instructions

1. Prepare the Squash

Preheat your oven to 400°F (200°C). Cut the koginut squash in half and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper.

2. Roast the Squash

Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized.

3. Make the Curry Sauce

In a saucepan over medium heat, combine the Thai red curry paste with the coconut milk. Stir well and simmer for 5 minutes, allowing the flavors to meld.

4. Glaze the Squash

Remove the roasted squash from the oven and flip it over. Brush the cut sides generously with shio koji and return to the oven for an additional 10 minutes.

5. Serve

Plate the roasted squash and drizzle the coconut red curry sauce over the top. Garnish with red-veined sorrel and sprinkle puffed wild rice furikake for added texture.

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