Roasted Koginut Squash (ve, Gf) Recipe

Time1h

Serves4

thai red curry, red-veined sorrel, shio koji glaze, puffed wild rice furikake

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Ingredients

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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.