recipe: roast red kuri squash w garlic & onions

roast red kuri squash w garlic & onions

slow roast red kuri squash w/ garlic, onions rosemary & thyme

IngredientsMakes: 1650g (8)

1430g	(1)	red kuri squash
306g		onions
280g		red onions
100g		garlic
6g		rosemary
5g		thyme
50g		olive oil
4g		salt flakes

Method

For this recipe I used a 6cm deep baking tray 37x29cm - about as big as my oven will take!

Break the garlic into cloves leaving the skin on so the flesh goes nice & silky.

Peel the onions and cut each one into 6 pieces lengthways, pick the herbs & line the tray w/ them.

I started with a 1687g red kuri squash. 1430g after deseeding.

Cut the squash in half and scoop out the seeds. Then cut each half into four pieces.

Place them on top of the garlic onions & herbs, season & lightly drizzle w/ oil.

Cover w/ tin foil & bake 150C / 2h for perfect softness!

Good for mash, pie topping, all sorts really.

If serving as they are remove the foil 20m before the end to brown them off a bit. Perfectly cooked super smooth squash w/ caramelised garlic & onions. If you are in Hereford check out Growing Local they currently have Red Kuri & Blue Ballet in stock grown right here in Hereford using organic practices!