Red Kuri Squash looks like a small pumpkin. Its seeds can also be toasted and enjoyed like pumpkin seeds. We also roasted parsnips and beets. The parsnips we served with horseradish butter sauce.
We cut the squash in half and scooped out the seeds and then coated with olive oil, coriander seed, turmeric, smoked paprika, and cumin. Bake at 400 for about an hour. After you bake the squash you can easily scoop out the flesh and add to a blender with about 1/2 cup broth. We toasted the seeds for 20 minutes at 350 after sprinkling with salt and cayenne pepper.
For the Cesar salad dressing combine:
- 3 Tbsp olive oil
- 1 Tbsp vegan wishishere sauce
- 1/4 Tea Sp mustard powder
- 1 Tbsp grated parmigiana cheese
- juice of half of one lemon
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