Red kuri squash, also called an orange Hokkaido pumpkin or Uchiki Kuri squash, is a delicious winter squash known for its vibrant red-orange skin and rich, sweet flavor. Here are some frequently asked questions about this type of squash, how to cook red kuri squash, and what to serve with them.

1. Frequently Asked Questions

1.1. Do You Need To Peel & Cure Red Kuri Squash?

You do not need to peel red kuri squash before cooking. The skin is edible and contains beneficial nutrients and fiber. However, some people may prefer to peel it if the skin seems tough. There is also no need to cure it unless saving the squash for several months. It has a long shelf life compared to other winter squash.

1.2. Does Red Kuri Squash Taste Like Pumpkin?

When cooked, red kuri squash has a sweet, nutty flavor that is somewhat similar to pumpkin but much richer and more complex. The taste and texture varies from firm and nutty when roasted to silky smooth when pureed into soups. It is delightful in both savory and sweet dishes.

1.3 Is Red Kuri Squash Good For You?

Yes, red kuri squash provides many nutritional benefits. It is low in calories and fat yet high in vitamin A, vitamin C, potassium and fiber. The bright orange flesh indicates high levels of antioxidant carotenoids. It also contains omega fatty acids and iron. The seeds are also edible and nutritious.

2. How To Cook Red Kuri Squash

Roasting red kuri squash deepens its natural sweetness and brings out its rich flavor. It caramelizes beautifully, making for impressive presentation.

Ingredients

  • 1 large red kuri squash
  • Olive oil
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon nutmeg
  • 1⁄4 cup brown sugar
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

Preheat oven to 400°F.

Cut squash in half lengthwise and scoop out seeds. Drizzle flesh side up with olive oil and season with cinnamon, nutmeg and brown sugar along with salt and pepper.

Place squash halves flesh side down on a baking sheet. Roast for 30 minutes.

Remove from oven, turn halves over and place 1 tbsp of butter in the cavity of each half.

Roast for another 15-20 minutes until squash is fork tender.

Let cool 5 minutes before serving.

3. What To Serve With Roasted Red Kuri Squash?

Roasted or Grilled Meats: Serve the roasted Red Kuri squash alongside roasted or grilled meats such as chicken, turkey, pork, or lamb. The savory flavors of the meat complement the sweetness of the squash.

Fish and Seafood: Grilled or baked fish, such as salmon or tilapia, or sautéed shrimp can be a great accompaniment to roasted Red Kuri squash. The contrasting textures and flavors work well together.

Herb-Roasted Potatoes: Roast some potatoes with herbs like rosemary and thyme to serve alongside the Red Kuri squash. This creates a hearty and flavorful side dish.

Quinoa or Rice Pilaf: Serve the roasted squash over a bed of quinoa or rice pilaf. The grains absorb the flavors of the squash and add a nice textural element to the dish.

Toss with pasta – Dice up roasted squash and add to hot pasta along with garlic, olive oil, Parmesan, walnuts and sage.

With its stunning color and wonderfully nutty sweetness, red kuri squash takes well to roasting to bring out its best qualities. Use roasted red kuri squash in both sweet and savory preparations for a tasty seasonal treat.

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julia jane

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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