A red kuri squash is a hard, winter squash, that has a similar texture and cook time to say, an acorn squash, or larger wedges of butternut. It is starchier, so it needs more fat and a little acid to balance that (think: french fries and ketchup). If you can’t find one (I found this guy at Trader Joes!), you can use acorn squash or those small honeynut squash, cut into quarter wedges, for the same sort of deal.

We’re topping the squash with a wild rice and arugula salad to make a meal of the squash. If you make the roasted chicken prior to this, you can shred up leftover meat and add it into the salad if you want to include animal protein here.