Roasted Squash with Smoked Paprika Oil

I try not to play favorites with my vegetables but I could live on winter squash—so much so that I have multiple varieties growing in my garden. However, my heart belongs with roasted red kuri squash. 

The Magic of Roasted Squash

While pumpkins are the primary representative of the winter squash we eat, they are also the most annoying. Their tough exterior and moisture-heavy flesh mean pumpkins are mainly used for their puree. 

Thinned Skin (a positive!)

Red kuri squash, along with kabocha and delicata, all have thin skins, which is a positive aspect of squash. The delicate skins of these varieties of squash mean we don’t have to peel them, and we can easily enjoy all their parts.

Roasted Squash + Texture

These varieties of winter squash also have the advantage of slightly lower moisture content. This roasted red kuri squash is a prime example of this benefit. We can cube and slice it, roast it, and have lovely intact vegetable pieces perfect for salads, grain bowls, and more.  

Roasting technique (for the best roasted squash)

When it comes to roasting squash, undercooking is the biggest issue I see people have. Roasted squash has two different cooked stages: a softer, just-browned stage and a firmer, quite-brown stage. Often, people pull their squash at the first, softer stage. This is fine if you’re using roasted squash in a dish. However, if you’re looking for the squash to hold up in a dish like this, you’ll want to leave it roast for longer. 

Make it a Meal

Hummus Bowl

Spread a bit of hummus in the bottom of a low bowl. Top with your favorite cooked grains, this squash, and a fried or soft-boiled egg. 

Salad

Add the roasted red kuri squash to the lettuce. From there, treat it like a salad bar and add whatever you like. I often add cooked beans, leftover grains I might have on hand, and cheese (such as crumbled feta). I’ll rely on the smoked paprika oil to act as a bit of dressing but will add a splash more vinegar or even lemon juice. 

Pasta Salad

Similar to the salad, make the recipe as written except cut the squash into smaller pieces. While the squash is roasting, cook your pasta according to the directions and drain. While the pasta and squash are still warm, toss together with a bit of grated parmesan.

• 1 (1.4 kg) red kuri squash
• 3 tablespoons (42 g) olive oil
• 3/4 teaspoon kosher salt
• 2 teaspoons coriander seeds
• 2 teaspoons smoked paprika
• 6 tablespoons (84 g) sunflower oil
• 2 teaspoons toasted sesame seeds
• 1 tablespoon apple cider vinegar
• Finishing salt

1. For the squash: Preheat the oven to 425˚F. Scoop the seeds from the squash and discard them. Cut the squash into ¼”-thick slices. Place on a baking sheet lined with parchment and add the olive oil and salt. Toss to coat, then roast for 40-45 minutes, until tender and browned.

2. For the oil: Heat a small, dry skillet over medium-low heat. Add the coriander seeds and toast until fragrant, 2-3 minutes. Remove from the skillet and crush using a mortar and pestle. Return the skillet to medium-low heat and add the sunflower oil. When the oil is warm, remove the skillet from heat and stir in the smoked paprika. Let rest until the squash is finished roasting.

3. To assemble: Once the squash is roasted, stir the crushed coriander seeds, sesame seeds, and vinegar into the smoked paprika oil. Drizzle about 3 tablespoons of the oil over the squash while still on the baking sheet and toss to coat. Transfer the squash to a serving bowl and drizzle with a bit more of the oil. Finish with a sprinkle of salt before serving.

Heat: If you like heat, add your favorite ground chile or chile flakes to the oil and the smoked paprika.
Herbs: Add cilantro or parsley right before serving for a fresh addition.
Squash alternative: This dish is great with sweet potato wedges or other kinds of squash, such as kabocha or delicata.