Plump in the middle and tapered at the neck, the Hubbard squash is wrapped in a very hard, bumpy skin ranging anywhere from a dark bronze-green to pale bluish-green to a light golden or orange in color
Tampoi are large, orange colored and smooth skinned, round fruits. They have a very thick pithy rind that surrounds a white, segmented, seeded flesh, similar in appearance to mangosteen.
Hard Red Kuri Squash
Inventory, 25 lbs : 1.00
This item was last sold on : 10/11/15
Hard Red Kuri squash is available from early fall into mid-winter.
The Red Kuri squash, botanically classified as Cucurbita maxima, is formally known as Uchiki Kuri squash in its place of origin, Japan. The word kuri translates to chestnut, the main flavor profile found in the Red Kuri squash.
Hard Red Kuri squash ia a Japanese variety with thick walled deep orange skin. Its creamy yellow flesh is nutty and sweet. Each squash weigh between four and seven pounds, with a flavor that is reminiscent of chestnuts.
All squashes provide vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin, thiamine and are a good source of fiber.
Hard-skinned Red Kuri squash can be difficult to peel and are most easily cooked in their skin. Split squash in half, scoop out seeds and roast, cut-side down until tender. Blend cooked squash flesh into soup with fennel, onions, root vegetables, curry or fall spices. Grate flesh and bake into gratins or casseroles with cream and cheese. Puree squash with syrup or vanilla for compote or bake diced squash into bread pudding with apples. Hard red kuri squash will keep in cool, dry storage for up to six weeks.
Native to Japan the Red Kuri squash is currently grown across the United States, South Africa and Mexico.
Recipes that include Hard Red Kuri Squash. One is easiest, three is harder.
|Amazingly Tasty||Roasted Red Kuri Squash Soup|
|Maria Marlowe||Red Kuri Squash Soup|
|Just Hungry||Baked Kuri Squash and Apple Maple Pudding (and it's vegan too)|
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