Roasted Red Kuri Squash and Pineapple

Yield: 4 servings

This wonderful dish can be served hot or cold. Red Kuri squash can be served with the skin on with out changing the flavor or texture of the dish.

Ingredients

Preparation

  1. Preheat convection oven to 350 degrees F or preheat a regular oven to 400 degrees F.
  2. Cut the squash in half and remove the seeds. Cut each half in half again so you end up with 4 half moon shaped quarters. Cut each quarter into wedges about 2 inches wide. Place your squash on a baking tray lined with parchment paper and roast until 75% soft (about 18-20 minutes).
  3. While the squash cooks in the oven, peel and cut the red onion into strips. Peel and dice the pineapple. Put the hazelnuts on a small baking tray and put them in the oven for 5 minutes. Allow them to cool down before you rub the skins off.
  4. When the squash comes out of the oven add the onion and pineapple and roast for another 10 minutes. Large chop the sage, then mix all ingredients before serving.

Chef Ramses is the executive chef for TrueNorth Health Center since 2007. He is the author of Bravo! Health Promoting Meals from the TrueNorth Health Kitchen, Bravo Express! e-book series and The Love Kitchen e-books. His books are available on his site cheframses.com. Ramses has worked in numerous hotels and restaurants over his 14-year career, including a position as executive chef for the renowned Kenwood Inn and Spa in California. He enjoys teaching children and adults how to cook healthy meals in many parts of the United States.
Write for Us

Comments