Roasted Red Onion Squash with maple & chilli rub

Roasted Red Onion (Uchiki Kuri) Squash

Roasted red onion or uchiki kuri squash with an ancho chilli and maple syrup rub is a warming autumn and winter side dish. This is a versatile recipe that also works well for kabocha, winter sweet and sweet dumpling squash & cayenne pepper or pul biber red pepper flakes too. 

Ingredients

1 red onion squash, cut into 2 – 3cm slices 
2 tblsp olive or coconut oil
2 tsp maple syrup
2 tsp ancho chilli flakes or powder (or normal chilli powder)
1 tsp ground coriander
Salt & pepper to season

Method

Preheat oven to 200°C, 180°C fan, Gas mark 6. Line a baking tray with parchment paper. 

·      Wash the outside of the squash before slicing. 
·      Using a sharp knife, cut the squash in half and remove the seeds. 
·      Lay each half on a chopping board, skin side up and slice into 2-3 cm wide strips.
·      Mix the oil, maple syrup, chilli flakes or powder, ground coriander, salt & pepper to make a paste.
·      Put the squash slices in a bowl and pour in the paste. Rub the paste over the squash slices until evenly coated.
·      Place on the baking tray, space out in one layer. 
·      Roast for approximately 25-30 minutes, turning halfway and cook until caramelised around the edges and a knife can be inserted easily.