Seasons/Availability
Hard Kuri Squash is available September to December.
Current Facts
Normally squash is divided into winter and summer varieties but since both are available nearly year-round, it makes more sense to divide them into hard-shelled and soft-shelled varieties.
Description/Taste
A bright red-orange hybrid with light orange-to-yellow and sometimes-greenish highlights, hard Kuri squash produces a dry meaty flesh. Weighing four to seven pounds, its rich flesh offers a delicious sweet nutty flavor that is reminiscent to that of chestnuts.
Nutritional Value
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. Low in calories and sodium, deep-colored squashes contain the most beta carotene. Eating five servings a day of fruits and vegetables lowers the chances of getting cancer. A recent study documents that nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, effectively lowers blood pressure.
Applications
Full-flavored and sweet, kuri squash is a perfect ingredient for a variety of soups, stews and casseroles. Make cakes, breads and pies with its nutty-tasting flesh. Excellent baked, boiled, microwaved, steamed, sautéed or fried, this special squash adds sweet flavor and texture to stir-fries. Its seed cavity is ideal for stuffing. Stir up some delicious memories. Enjoy a bowl of roasted kuri squash soup. This squash is very fond of butter and fresh herbs. To store, keep in a cool dry place. Once cut, wrap in plastic; refrigerate up to five days.
Ethnic/Cultural Info
Squash appreciation has increased in cuisines all around the world with the availability of both winter and summer types throughout the year. Healthier eating has also increased this nutritious vegetable's popularity. Restaurants and creative at-home cooks frequently feature the extremely versatile squash in a variety of tasty dishes.
Geography/History
A select Japanese winter variety and also known as uchiki kuri squash, red kuri squash is a native of Japan. This squash has also been called baby red Hubbard and is of the genus Curcurbita maxima. Loving full sun and drought tolerant, each vine produces multiple teardrop-shaped fruits, usually three, about ninety days after blooming.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
