Kuri Squash Recipes - Doddington Hall

Ingredients

• 1 medium red kuri squash
• 2 large bunches kale
• coconut oil
• sea salt
• 1/3 cup hazelnuts
• 1/3 cup dried cranberries
• 1/3 cup tahini
• 1/3 cup mild white miso
• 2 garlic cloves, crushed
• 3 tablespoons minced shallot (one small shallot)
• 1 large, juicy lemon
• fresh cracked pepper
• finishing salt
• 1 large red kuri squash (around 2 ½-3 pounds)
• 1 teaspoon avocado oil
• 1 white onion, quartered
• 1 ½ cups vegetable broth or bone broth
• 1 cup coconut milk
• 2 teaspoons apple cider vinegar
• ¼ teaspoon sea salt (+ more to taste)
• Freshly ground black pepper, to taste
• 1 teaspoon cumin
• ½ teaspoon curry powder
• ½ teaspoon fresh grated ginger
• Pinch of red pepper flakes, to garnish
• ½ cup pumpkin seeds, to garnish