Roasted Kuri Squash Salad with Maple Lime Yogurt Drizzle

image Red kuri squash, known by many names such as potimarron in French, red hubbard squash, onion squash or Japanese squash, is simply delicious.  It is a good source of fiber, vitamins A and C, calcium, riboflavin and beta carotene.  It has a delicate flavor and is dense so it holds up well during roasting and its texture is less fibrous than other squashes and pumpkin.  It was love at first sight when I discovered it recently at the market and it has become my new favorite! I’m all about local produce and this beauty was grown in nearby Lancaster County where my husband’s family is from.  Having used half in another recipe, I had to come up with a way to use up the second half.

image For this recipe, I cut it into rings unpeeled,  coated it in a spicy garlic rub, roasted it at high temperature to caramelize it then created a salad with it.  For the salad I added crumbled feta, fresh garden herbs, pomegranate seeds, drizzled a Greek yogurt dressing and finished it with chopped walnuts.  The cool sweet dressing contrasts beautifully in both texture and temperature with the spicy garlicky squash. WOW!  Delicious!  This recipe could be made with roasted slices of acorn or butternut squash but go ahead, give red kuri a try.  Who knows, you might be falling in love too.



1 lb of red Kuri squash, cut in 1/2″ thick slices

For the rub:  2 T olive oil, 2 cloves of garlic, minced, 1 t sea salt, 1 T fresh thyme leaves, 1/2 t hot pepper flakes;   plus 2 T maple sugar(or brown sugar) to add at the end of roasting

For the topping:  2 T feta, crumbled, 3 T chopped fresh herbs, 2 T pomegranate seeds, 1 T of toasted walnuts, chopped

For the dressing:  1/4 c Greek yogurt, juice of half a lime, 1 T maple syrup


1)  Mix the rub ingredients together and rub all over the squash slices.  Roast the squash at 400F on a line baking sheet for 40 minutes, turning over once at half time.  Sprinkle with the maple sugar while the squash is still hot.

2)  On a platter, arrange your squah in a row.  Sprinkle the squash with cumbled feta, fresh herbs then the pomegranate seeds.  Whisk together the yogurt, lime juice and maple syrup and drizzle on top of the salad.  Finish with a sprinkling of the toasted walnuts.  The squash will be fork tender and even the peel can be eaten.  So. Very. Good.




9 thoughts on “Roasted Kuri Squash Salad with Maple Lime Yogurt Drizzle

    • I know you’ll enjoy this squash Liz! I made pumpkin chili with it last week and this was the second half. That recipe is also on the blog. I couldn’t believe you could eat the skin too. Beats having to peel it anyday! I think you can substitute it for butternut or pumpkin in most recipes. Enjoy your kuri squash and thanks for visiting!

      Sent from my iPad


  1. Wow, does this look delicious! I’ve never tried Kuri, but I have to say that you have me intrigued. Honestly, I go to the farmers market with my daughter almost every weekend, and I’ve never really looked at any other squash except for butternut and acorn. Shame on me. If we go this weekend, you can be sure that I’ll be looking for kuri, so that I can make this salad the way you intended.. Otherwise, I’ll be trying it with butternut, because it sounds just that delicious… thank you so much for sharing this with all of us. Happy Fiesta Friday Johanne!! ❤

    • I hope you do tey it Prudy! I just discovered kuri squash and I think I’m much older than you so don’t feel bad! I couldn’t believe you could eat the skin and all! This was so good I ate the whole salad! LOL! Let me know what you think if you do get to try it. Happy FF and thank you for hosting, even the tardy ones…! :))

      Sent from my iPad


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