Red Kuri Squash
A simple, sweet recipe for butternut squash’s lesser-known and more flavorful cousin.
Squash is a fall culinary staple with huge potential. From soups to salads to side dishes, the possibilities are endless. And so are the varieties. Most people are familiar with butternut and spaghetti squash, but don’t be afraid to pick up a new or gnarly kind. They are pretty hard to mess up if you keep it simple and fun to experiment with using different spices. Try a Tahitian squash, kabocha or—an all-time favorite—red kuri.
Red Kuri 101
Name: Kuri, sometimes spelled kari, is Japanese for chestnut
Also known as: Orange Hokkaido pumpkin, Japanese squash
Flavorful profile: As the name suggests, there is a subtle nutty flavor and is slightly sweet
Shelf life: a few months if kept in a cool, dry space
Health benefits: High in fiber, vitamins A, B, C, D and E, calcium, potassium, iron, foliate
How to prepare: With a sharp knife, slice the squash down the middle and carefully scoop out the seeds. You can discard or wash and roast.
Plates well with: dark leafy green salads, pomegranates, nuts, goat cheese, wild rice, pork or duck
Pairs well with: Pinot Gris
Beginner Roasted Squash
Prep Time: 5 minutes | Cook Time: 25 minutes
Ingredients
- 1 red kuri squash
- 1/3 cup maple syrup
- 3 tablespoons coconut oil, warmed
- Pinch of salt
- Dash of cinnamon (optional)
Preparation
- Preheat the oven to 400°F.
- Cut the squash in half and deseed.
- In a small bowl, mix the maple syrup and coconut oil together.
- Coat the flesh of the squash and place the halves in a baking dish.
- Use a small pinch of salt, just to enhance the flavors, or cinnamon
- Roast for 20 to 25 minutes, or until you can easily pierce the flesh with a fork.