Red kuri squash, sometimes called onion squash, is extremely easy to prepare because it needs no peeling, as the skin is edible too.
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1 red kuri squash (about 1kg)
1/2 lemon, juiced
1/2 orange, juiced
6 tablespoons olive oil
2 tablespoons runny honey
4 thyme sprigs
200g feta, crumbled
salt and pepper to taste
150g lamb's lettuce
Method Prep:10min › Cook:40min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Line a baking tin with baking parchment. Wash the squash, cut in half and remove seeds. Cut each half into small wedges.
In a small bowl stir lemon and orange juice, oil and honey until smooth. Season with salt and pepper.
Place the squash wedges on the baking tray in a single layer and drizzle half of the dressing on top. Strip the leaves of the thyme sprigs and scatter them over. Bake in the preheated oven until the squash is soft, about 40 minutes. 10 minutes before the end of the baking time, sprinkle with feta and bake until melted.
Mix the lettuce with the remaining dressing and serve with the squash wedges.