Mediteranean Roasted red kuri squash // Potimarron roti aux saveurs méditeranéennes

16:57 My Nomad Cuisine 0 Comments

There is so much you can do with squash, pumpkins and other cucurbitaceas. You can of course, make a soup, mash, gratin, salads, croquettes, crackers, you can even eat them raw.
Roasting them is a very easy way to cook any kind of squash : it brings out their natural nutty flavour, especially with this red kuri squash, my favourite. Great as a side dish, this roasted squash is simple, and full of amazing mediteranean flavours. In french, we'd say " it smells good like the south" (refering to the south coast of France).

On peut faire tellement de choses avec de la courge, potiron, citrouille, potimarron et autres cucurbitacées. On peut bien sur en faire une bonne soupe, de la purée, un gratin, des salades, des croquettes, des crackers et on peut meme les manger crus.
Les cuire au four est une technique simplissime et infaillible pour n'importe qu'elle sorte de courge : ce mode de cuisson met en valeur leur petit gout de noisette, plus particulièrement pour le potimarron, mon petit favori. Excellent comme accompagnement d'un plat, ce potimarron roti est simple a réaliser et plein de saveur aux notes méditérranéennes. Ca sent bon le sud...

Ingredients
1 red kuri squash
2 tbsp olive oil
1 garlic clove, chopped
1 tbsp lemon thyme
2 tbsp parmesan, grated
1 tbsp almond powder
salt, pepper
1/2 tsp cayenne

Preheat the oven to 200'C. Put a silicone mat or baking paper on a baking tray.
Wash the squash well, then cut it in half, remove the seeds, and cut the squash in 2cm thick wedges. Place the squash slices n the tray and brush them with olive oil. Roast for 15 minutes.
In a bowl, mix the parmesan, lemon thyme, almond powder, salt, pepper and cayenne. Sprinkle this crumb-mix on top of the squash slices and roast for another 20 minutes at 180'C. Serve hot, warm or cold as a side dish, chopped in salads...