Roasted red kuri squash is the side dish that brings fall flavor to your table. https://iheartumami.com/roasted-red-kuri-squash/ This Japanese Hokkaido pumpkin has a smooth, nutty, and slightly sweet taste. I roast the wedges with miso butter and olive oil until they’re golden outside and tender inside. It’s simple enough for weeknights yet special enough for the holiday table — the kind of dish you’ll want to make again and again. | I Heart Umami

Wild rice, Roasted Kuri squash, Chimichurri butterbeans, Tofu feta, tamari roasted seeds. @sophsplantkitchen The perfect transitional summer / autumn plate, containing plenty of protein and fibre, tasty, seasonal, easy to make. INGREDIENTS Wild rice for 2 Kuri squash Oil, salt, pepper 240g drained, rinsed, and pre cooked butterbeans (I used a can) 💚 Chimichurri sauce: 1 spring onion, white part, finely chopped, 20g coriander, finely chopped, 1 large minced clove of garlic or 2 small, 1-2 or a w