kuri squash stuffed with wild rice and sausage

This is very tasty and satisfying.  From here.

Ingredients

• 1 red kuri squash, seeded and cut into quarters or eighths depending on squash size
•  olive oil, divided
•  salt & pepper
• 1 pound ground/bulk sausage
• 1 small yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 4 ounces shiitake mushrooms, finely chopped
• 1 teaspoon dried rosemary, or 2 sprigs fresh
• 1 apple, finely chopped
• 1/4 cup pecans, roughly chopped
• 2 tablespoons raisins
• 1 cup cooked black rice, or other variety rice
•  

Instructions 

• Preheat oven to 375°F. Place the squash pieces onto a large baking sheet, drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 40-50 minutes, flipping each piece halfway through. Squash should be golden brown on all sides and fork tender when done.
• Meanwhile, make the filling by heating the remaining tablespoon of olive oil over medium-high heat in a large skillet.
• Add the sausage and cook until browned, breaking up with a spatula into small pieces.
• Add the onions, celery, mushrooms and rosemary. Stir to combine and cook until softened, about 5 minutes.
• Add the apples, pecans and raisins. Stir and cook an additional 1-2 minutes.
• Season to taste with salt and pepper then turn off the heat.
• Add the cooked rice to the skillet and toss to combine.
• Once the squash is done roasting, remove from the oven and transfer 1-2 pieces to a plate. Spoon the prepared stuffing on top of the squash and serve

 

gochugang winter squash

 I used delicata squash but it'd be better with other types.

• 1 squash, sliced (or peeled and chopped if necessary).
• 1 Tbsp avocado oil
• 1 Tbsp gochugang paste

Mix together oil and paste.  Add squash to cover.  Put on baking sheet (parchment paper makes cleanup easy), cook at 425 for about 30 minutes, flipping at least once.

This would also be good with some pumpkin seeds.

kuri curry

 This kuri squash curry was really good, exactly what I wanted, and next time plans are below. 

Ingredients

• 2# winter squash such as kuri or kabocha; keeping skin unless it's too tough like butternut
• small onion
• 4 cloves garlic
• 1 Tbsp freshly grated ginger
  
• 1/2 bunch of chard or similar green (though spinach wasn't great) - about 6 oz.
  
• 1 Tbsp curry powder
• salt, pepper
• can of coconut milk
•  (broth)
• garbanzos or cooked tofu 
  
• brown rice (I used jasmine and it was too meh)
  

Process  

• Heat oil*, add onions and cook until translucent (about 8 minutes).
• Turn heat down a bit and add garlic, ginger, curry power, salt, and pepper.  Cook a minute or so.
• Add squash and stir it up, then add coconut milk and broth if desired.  (I thought it was too soupy with broth).  
• Cook about 20-30 minutes.
• Add garbanzos or cooked tofu to heat.  (This wasn't in the original recipe but would have been better.)
  
• Add greens and cook another 5 minutes or so to wilt (or longer if necessary with denser greens).
  

 

*Recipe called for coconut oil but that gives me heartburn so I just used what I had.