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Red Kuri winter squash

Roasted Red Kuri Squash With Rosemary

Roasted Red Kuri Squash With Rosemary


  • 1 Red Kuri Squash, peeled, seeded and diced to ½-inch cubes
  • 2 roaster peppers, stemmed, seeded, and diced to ½-inch
  • 1 red shallot, minced
  • 3 garlic cloves, minced
  • 2-3 sprigs rosemary, de-stemmed and chopped up
  • salt & freshly ground pepper, to taste (I use about ½ tsp each)
  • 3 – 4 tbsp Driftless Sunflower Oil (or olive oil)
  • ½ cup freshly grated parmesan cheese


  1. Preheat oven to 400 degrees F
  2. In a large bowl, combine squash, roaster peppers, shallot, garlic, rosemary, salt & pepper. Toss to mix. Drizzle in oil, tossing as you go, until vegetables are all lightly coated.
  3. Transfer to a rimmed baking sheet or large casserole dish. Sprinkle half of the cheese evenly over the top of the vegetables.
  4. Roast in the preheated oven, stirring 2 or 3 times, until squash is tender and beginning to brown at the edges, about 45-60 minutes.
  5. Sprinkle the remaining cheese over the top and return to the oven for 5 minutes, or until the cheese has melted and begun to brown. Serve hot.

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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