Roasted Uchiki Kuri Squash with Chilli, Rosemary & Garlic
We have now been growing it for around 5 years and everyone really likes it.
You can roast it with the skin still on and has a nutty flavour.
A simple way we cook them for our children Erin and Calum is to cut it into potato wedges and roast them they love them and its nice and quick and here is a way to spice them up.
- Extra virgin olive oil
- One Uchiki kuri
- 2 small chillies – finely chopped seeds and all
- 3 cloves garlic- finely chopped
- Tablespoon dried rosemary
- Tablespoon pinenuts
- Tablespoon of the Uchiki seeds
- Salt and pepper to taste.
Heat up you oven to 240oc /gas 9. Then drizzle a fair amount of olive oil over a large baking tray the squash soaks up a fair bit, place your potato wedge shaped uchiki around the tray, them drizzle a wee bit more olive oil over them, then sprinkle all of the other ingredients over the uchiki wedges. Put in the oven and bake for around 45 minutes less if you have cut wee wedges.
Its a great wee supper snack or a extra spice on your main dish.