It's the time of year when farmers markets all over the country are brimming with squash — and we are in absolute culinary heaven! Winter squash, one of our favorite foods, is not only versatile — showing up in everything from soups to salads and pies — it also has vitamins A and C, potassium, iron and fiber.
Our latest crush, red kuri squash, is available from early fall to mid-winter. This teardrop-shaped member of the Hubbard squash family looks like a smaller, red pumpkin without ridges, and has a sweet, nutty flavor reminiscent of chestnuts. The skin of a kuri is edible, but we'd suggest purchasing an organic variety if you want to eat the skin.
As for our favorite way to prepare kuri squash? This recipe for Curried Kuri can be eaten alone as a side or added to salads or casseroles.
- 2 pounds kuri squash, halved lengthwise, seeded and cut into 1-inch pieces
- 1 tablespoon coconut oil
- 1 teaspoon curry powder
- ¼ teaspoon salt
- 2 teaspoons maple syrup
- ¼ cup roasted pumpkin seeds
- Preheat oven to 400°F.
- Toss squash in medium sized bowl with oil, curry powder and salt.
- Transfer to a baking pan in a single layer. Roast for 30 minutes, or until squash has golden-brown spots. Halfway through roasting turn vegetables.
- Remove from oven, and toss with maple syrup. Serve topped with roasted pumpkin seeds. Serves 6 to 8.