I planted red kuri squash in my garden this year, and I wish I could say I grew the one above. Sadly, my plant didn’t do well at all, so I picked this one up at my local natural foods store.
Red kuri squash is naturally sweet, with a texture that’s almost creamy. If you’ve never tried it before, you are in for a treat. It might not be easy to find, but it’s one squash that’s worth seeking out…I promise.
Roasting really brings out the flavor of this squash. It has a thick skin, so you’ll need a heavy-duty knife to cut it in half.
Once you do, you’ll scoop out the stringy stuff and the seeds just like you would any pumpkin or winter squash (the seeds are great roasted and seasoned; you can compost the rest).
Then, you can cut each half into smaller pieces, and drizzle them with a little oil (I used olive oil). Turn the pieces flesh side down on a baking sheet, cover with foil, and roast in a 375 degree F. oven until they’re very soft (40-45 minutes).
When the squash is done, allow it to cool before scooping the flesh away from the skins. Eat as is, or add a bit more olive oil and sea salt. Roasted red kuri squash can also be pureed for use in soups, pies, or anywhere else you’d use cooked pumpkin or winter squash.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson