CSA members, Recipe

Red Kuri and Kale Bowls


  • 1 red kuri squash
  • Sea salt
  • Paprika
  • 2 cups Basmati rice (white or brown)
  • 3 TBSP coconut oil
  • 2 shallots, thinly sliced
  • 1 bunch green kale, sliced thin
  • 2 TBSP toasted coconut flakes
  • 2 to 4 lime wedges
  • 1/3 cup hazelnuts
  • 1/3 cup dried cranberries


  1. Heat over to 375.
  2. Cut squash into “melon” slices (1-inch thick) and layout on baking sheet. Sprinkle with salt and paprika.
  3. Bake for 30-40 minutes, flipping halfway through, until soft.
  4. Meanwhile, prepare rice to package instructions.
  5. Heat oil in pan and sauté shallots. Add kale and cook until soft.
  6. (Optional) Lightly toast coconut and hazelnuts while squash is roasting.
  7. To serve, add rice in large bowl. First top with kale/shallots, then squash and sprinkle with hazelnut/coconut garnish and cranberries.