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Hard Red Kuri Squash
Inventory, 25 lbs : 0
This item was last sold on : 01/11/16
Red Kuri squash is a hubbard squash variety with a classic pear or tear drop like shape. It is in appearance similar to that of the classic hubbard only much smaller weighing on average only three to four pounds. Its exterior skin is smooth with a vibrant orange hue and oftentimes will be lined with faint vertical ridging. Its skin is hard and thin though similar to the delicate squash once cooked is edible. Its flesh is creamy yellow and when cooked offers a smooth texture and sweet squash flavor that is reminiscent of chestnuts.
Red Kuri squash is available from early fall into mid-winter.
The Red Kuri squash, botanically classified as part of Cucurbita maxima is also known as Climbing Onion squash, Hokkaido squash, Uchiki Kuri squash in its place of origin (Japan), and Potimarron squash in France. It is a hubbard type squash and sometimes also referred to as a baby red hubbard type since its appearance is like that of a petite hubbard. The word “kuri” translates to mean chestnut in Japanese, the main flavor profile found in the Red Kuri squash.
Red Kuri squash is a good source of vitamin A and vitamin C as well as potassium and iron.
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. Red Kuri can also be cut into wedges or cubes and roasted. The skin of Red Kuri once cooked is tender enough to consume so need not be removed prior to eating. Add cooked squash to soups, risotto, stews, and curries. Grate flesh and bake into gratins or casseroles. Pureed squash can also be used in sweet preparations such as bread pudding, pies, beads, muffins, and tarts. Red Kuri squash is also ideally sized to be halved, hollowed, stuffed, and baked. Its flavor marries well with onion, bay leaf, fresh herbs, leeks, dried cranberries, white beans, mustard greens, maple syrup, curry powder, roasted fennel, pecans, cinnamon, nutmeg, goat cheese, parmesan cheese, and olive oil. Uncut Red Kuri squash will keep in cool, dry storage for several months.
In France the Red Kuri is known as Potimarron which is a combination of the French words for pumpkin (potiron) and chestnut (marron), a nod to the squashes chestnut like flavor. In Germany the Red Kuri is known as Hokkaido, a name given after the Japanese island where the Kuri was first developed. Prior to the arrival of the Red Kuri (Hokkaido) squash in Germany winter squash was relatively unknown in German cookery. Since its introduction winter squash has become an important part of the culinary culture in Germany and has grown to include several American varieties as well, though the Hokkaido remains still today the most popular variety there.
Red Kuri squash is native to Japan and was developed using a hubbard squash which was brought over to Japan in 1878, recently after Japan opened up to international trade. The Red Kuri was developed on the island of Hokkaido which bred the American hubbard to be smaller, thinner skinned, and to have a nuttier flavor. Today Red Kuri squash is popularly grown in Japan, Germany, France, Holland, England, and the United States. Red Kuri squash thrives and full sun and should not be planted outdoors until the risk of frost has passed for the season. Squash are typically ready for harvest within ninety-two days of planting and can be cut from their vines with a knife. Be sure to leave at least two to three inches of stem on the squash as this will assure the squash has a long shelf life.
Recipes that include Hard Red Kuri Squash. One is easiest, three is harder.
|The Vintage Mixer||Baked Pasta with Squash and Kale|
|La Tartine Gourmande||Root Vegetable Soup with Truffle Oil|
|Spicie Foodie||Kuri Squash Corn Muffins|
|Gourmande in the Kitchen||Steamed Pumpkin and Baby Bok Choy with Ginger Sesame Sauce|
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