Kuri Squash Ready for the Oven! |
Last year I fell in love with red kuri squash - a deep orange, pumpkin-like winter squash - because it is perfect in nearly every way. Simply cut it open, scoop out the seeds, and roast it at 420 degrees for about 40 minutes or until the flesh is fork-tender. This roasted squash is better than pumpkin for pie and suprpasses butternut as a Thanksgiving side. Sweet or savory, it compliments every dish and has a buttery, rich, and vivid in flavor, texture, and color. And it's *loaded* with antioxidant carotenoids, which help support your immune system, eyes, and dry skin (just what we need with dry, cold weather coming on!).
Fall Squash Decor |
- Perfectly plain as a side dish - it's that good
- Piping hot with a dab of butter, drizzle of maple syrup, and sprinkle of cinnamon (as a side or for dessert)
- As a filling for "pumpkin" pie
- Added to chili to provide sweetness, heft, and added nutrition
- Pureed with coconut milk and simmered with lemongrass for a Thai-inspired soup
- fry some snipped, fresh sage leaves in butter, then make an egg scramble with a local egg, scoop of leftover squash, and chunks of cheddar
- use it to make "pumpkin" bread
Roasting Fall Faves: Brussels, Squash & Kale |
Enjoy these squash while you can - they often sell out by late fall and do not keep as well as the old standby, butternut.
Stay tuned for more fall faves...
Mmmm, I love delicata squash! I've never had a kuri, but your description and directions make it something I'll look for now. And I really appreciate your "cons", they're very helpful. Thanks!
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