Roasted Red Kuri Squash with Olive Oil and Sage

-Cut 1 red Kuri Squash in half through the middle (the short way).

-Scoop out the seeds, then cut each half into fourths and then peel each piece.

-Cut the squash into 1-inch cubes.

-Toss the squash cubes with 3-4 TBS extra virgin olive oil.

-Toss with 4 TBS chopped sage and a bunch of sea salt.

-Put 1-2 TBS olive oil on a rimmed baking sheet and spread the squash out so that it is not touching.

-Bake at 325 for about 45-50 minutes until brown and crispy.

-Sprinkle with more sea salt before serving.

Baked Red Kuri Chips

We grew the variety Uchiki Kuri from Japan this year; it was prolific and wonderful.

-Preheat your oven to 350 degrees.

-Very carefully cut 1 red kuri squash in half through the middle.

-Scoop the seeds out of each half.

-With out peeling the squash, lay each squash cut-side down.

-Using a sharp knife, cut into thin slices, about ¼ inch wide-each slice should have some rind on it.

-Toss the slices with some olive oil, a big pinch of salt, some freshly ground pepper and some spices. (Thyme, rosemary or sage would work well.)

-Spread some olive oil on a large baking sheet (you may need 2 baking sheets).

-Arrange the squash slices so that they don’t overlap, then sprinkle with salt.

-Bake for about 25-35 minutes, checking often at the end so the squash doesn’t burn (the bottom of the squash cooks a lot faster).