Red Kuri Squash

Red Kuri Squash Recipes


Availability: October-November (possibly longer if supplies last)

Storage tips: Winter Squash keeps best between 55-65 degrees. All you need is a cool dry room in your house and it should last at least into November and can last much longer depending on conditions. Check your squash weekly for signs of decay and cook promptly if a little spot is found.

How to eat: Basic winter squash preparation includes roasting. Heat oven to 350 degrees, cut squash in half, scoop out seeds and place face down on baking sheet or dish. Add ½ inch of water to the pan and roast for 45 minutes or until a fork pierces easily through the skin. We enjoy using winter squash in soups and Red Kuris are especially great because little specks of skin won't show in your puree.

How to preserve: FREEZE: Squash freezes well so if you have any extra boiled or roasted squash meat, slip it into a ziplock plastic bag and put into freezer for future use! Very handy in winter. 

  • 1 red kuri squash, halved, seeded, and cut into 1"x2" chunks, skin on
  • cooking oil
  • 1 clove garlic, chopped
  • broth
  • salt and pepper to taste

Heat oil in skillet on medium.  Saute red kuri squash for a few minutes, stirring.  Add garlic and stir 1 minute more.  Add broth to pan to 1/4 - 1/2" deep.  Bring to a boil, reduce to a simmer, and cook covered until squash is tender.  Season with salt and pepper.  Serve hot.

This is a flexible recipe for a version of shepards pie with a squash topping!  Try adding or deleting as desired the veggies involved. 

Leeks (or onions), cleaned and chopped
Carrots, peeled and chopped
Beets, peeled and chopped small
Sausage, cooked (Carmen likes chorizo)
4 cups cooked squash, seasoned with salt/pepper

Sauté leeks, carrots, beets until tender.  Add sausage and stir.  Lay in the bottom of baking dish.  Top with mashed squash and bake in 350 oven until heated through.

Cooking oil
Leeks (or onions), cleaned and sliced thinly
Red Kuri winter squash, peeled, seeded, and chopped into 1” chunks
Spices to taste: curry powder, cayenne, turmeric, dry mustard, salt
Coconut milk
Cilantro leaves, chopped

Heat oil on medium and sauté leeks until softened, stirring occasionally, about 10 min.  Do not brown.  Add squash chunks and spices.  Stir to coat.  Add coconut milk, enough to almost cover the squash.  Bring to a boil and reduce heat to simmer.  Cover and cook until squash is tender.  Serve hot over rice.  Garnish with cilantro.  Leftovers reheat well.