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(Week 11 Food Box Recipe)

Red kuri squash is a good source of fiber. It also provides vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin and thiamine. Low in calories and sodium, this deep-colored squash also contains beta-carotene.

It has creamy yellow flesh, with a smooth texture and taste similar to cooked chestnuts.

For the mash: 

  • 1 medium red kuri squash 
  • 1 tablespoon olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp butter
  • Salt and pepper to taste

For the crispy onions:

  • 2 tablespoons olive oil
  • 1 tablespoon fresh sage leaves, chopped
  • ½ of a Spanish onion, thinly sliced
  • salt and pepper to taste 
  • Goat cheese or feta for garnish (optional)



  1. Preheat the oven to 425º. Line a baking sheet with parchment paper or foil. 
  2. Slice squash in half, scoop out seeds, and cut into 2- to 3-inch crescents. Place on the baking sheet and drizzle with olive oil to coat all sides. Sprinkle it with rosemary, salt and pepper. Roast for 35-45 minutes, until tender and beginning to brown.
  3. Once the squash has roasted and cooled just a bit, scoop out the soft flesh into a bowl and discard the skins . Add the butter and mash with a potato masher or fork, until smooth. Taste and season with salt and pepper if desired. 


  1. In a large frying pan, heat 2 tablespoons of olive oil and onion over medium heat. Sauté, stirring frequently, until the onions are golden and crispy. Be careful—they'll burn quickly. 
  2. Once the onions are golden, remove from heat. Scoop them out with a spoon and transfer them to a small bowl.  (You can save the flavourful oil to use for other recipes such as salad dressings or a bread dipper.)
  3. To serve, spread in a thick layer of the mash onto a serving plate and top with the crispy onions. Garnish with crumbled goat cheese or feta and fresh herbs if desired.  Serve immediately and enjoy!