Description
This Roasted Red Kuri Squash with Tahini Sauce and Kale recipe offers a flavorful, nutrient-rich dish combining tender roasted squash, spiced kale, and a creamy tahini dressing. Perfect as a wholesome side or light main, it balances earthy, tangy, and mildly spicy flavors for a satisfying vegetarian meal.
Ingredients
Squash
- 1 medium sized red kuri squash, cut in half vertically and seeds removed
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
Kale Salad
- 1/2 head of curly kale, de-stemmed and sliced into very thin pieces
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/4 teaspoon harissa powder or 1/8 teaspoon cayenne pepper
- 1/2 tablespoon fresh lemon juice
Tahini Sauce
- 1/3 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 cup hot water
Garnish
- 1/2 cup roasted marcona almonds or cashews, coarsely chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the squash.
- Prepare Squash: Cut the red kuri squash into vertical slices about 1/2 inch thick. Place the slices in a baking dish and coat evenly with 2 1/4 tablespoons olive oil and 3/4 teaspoon kosher salt.
- Roast Squash: Bake the squash for 30-35 minutes, turning once halfway through, until the squash is tender and roasted through.
- Massage Kale: While the squash roasts, place the thinly sliced kale in a bowl. Massage it with your hands for 5 minutes while adding 1 tablespoon olive oil, 1/4 teaspoon kosher salt, cumin, harissa powder (or cayenne), and 1/2 tablespoon fresh lemon juice. This softens the kale and infuses it with flavor.
- Make Tahini Sauce: In a small bowl, whisk together the tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, garlic powder, 1/2 teaspoon kosher salt, and hot water until smooth and creamy.
- Assemble the Dish: Once the squash and kale are ready, combine them in a large bowl. Pour the tahini sauce on top and gently toss everything together with your hands until everything is well coated.
- Serve: Plate the salad and sprinkle with the chopped roasted marcona almonds or cashews and flaky salt for added crunch and flavor.
Notes
- Massaging kale is essential to soften the leaves and reduce bitterness for a better texture.
- You can substitute harissa powder with cayenne pepper for a slightly different heat profile.
- Roasted nuts add a crunchy contrast but can be omitted for a nut-free version.
- Tahini sauce can be adjusted in thickness by varying the amount of hot water.
- Leftover roasted squash can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
