WEEK 11! FOODBOX FEATURE RECIPES.
RED KURI MASH WITH CRISPY ONIONS
(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)
CREAMY ROASTED SQUASH
- Preheat the oven to 425º. Line a baking sheet with parchment paper or foil.
- 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.
- 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.
- 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.
- 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.)
- 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!