Hands down, the Kuri Squash aka Onion Squash, is absolutely my most favorite squash. Not to be confused with Curry with squash. Kuri Squash has a dense meaty flesh with thin skin that when roasted, doesn't need to be peeled.
Remember when making this recipe, that this is MY preference. This doesn't mean it has to be YOUR preference too. This gives you a place to start and you can add more or less of any ingredient or add additional ingredients too. Have fun with it.
1 each Kuri Squash, cut into 8 pieces
2 ounces White Onion, cut into 1/2 Inch Strips
2 each Garlic Cloves, sliced very fine, set aside for 10 minutes
6 each Brussels Sprouts, remove the core and separate the leaves
2 tbs Avocado Oil
What to do
Pre-heat your oven to 425f. Peel the garlic by squeezing the cloves between your finger to crack the garlic. This will help separate the garlic from the paper. Smash the garlic with the side of a large knife and then slice it very fine. Set it aside for 10 minutes before actually cooking your dish. This will allow the healing properties of the garlic to develop.
Next, Cut your Kuri Squash into quarters by cutting through the stem first and then cutting each half again. With a large kitchen spoon, scoop out the seeds and discard them. Cut each quarter in half across the equator and place them skin side down in a casserole dish. Season with a little sea salt.
Prepare the onions by first peeling your onion with a paring knife. I prefer to first shave off the root end and then with the tip of a paring knife, scoop out the stem end exposing some of the layers. With the tip of the paring knife and your thumb, pinch the paper skin and pull it from the stem end to the root end until all the paper is removed. Keeping the root in tact will help hold the layers together for dicing. In this case, cut the onion in half from stem to root and save one half for other uses. Next, cut just enough of the stem end off to expose all the layers. Do the same for the root end so now you have a flat top and bottom. At this point, if you are using a dull knife, you'll probably begin to start crying. Separate a few layers off and weight them to get 2 ounces. Cut the layers into 1/2" stips. If you cut one layer of onion at a time, all of your stips will be the same. If you keep the layers together, it becomes a geometry thing and your stips will end up looking like a pizza wedge, the outside layers will be wide and the size you want and the inside will be super thin.
To prep the Brussels Sprouts, I prefer to separate each leaf and keep the leaves whole. This is for two good reasons. 1. You will be roasting the Brussels in the oven with the squash, so the bigger the better and less chance of cooking away to nothing or burning and becoming bitter. 2. Separating the leaves in almost any dish will make them much more enjoyable. Do you remember eating frozen, slimy, bitter brussels sprouts as a kid?
Layer the chopped garlic, onions and Brussels Sprouts on top of the Kuri Squash. Drizzle the avocado oil over the top of the vegetables evenly. Season with a little more sea salt and place in the 425f oven for about 30 minutes. Poke the squash with a paring knife to make sure it's tender before removing from the oven. Don't touch the pan...the pan is hot.
This dish is very low in carbs. Garlic, Onions and Brussels Sprouts are heavy hitting anti-inflammatory ingredients as well. Although used in a small amount, avocado oil is rich in healthy fats and good cholesterol. It also holds up to high heat without breaking down. This dish is also Vegan and Gluten Free...