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Red Kuri Squash
Inventory, 40 lbs : 0
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Bright red-orange, this hybrid squash sports light orange-to-yellow and sometimes-greenish highlights. Red Kuri squash produces a rather dry meaty flesh. Weighing four to seven pounds, its rich flesh offers a delicious sweet nutty flavor that is reminiscent to that of chestnuts.
Red Kuri squash is available fall through winter.
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.
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.
Recipes that include Red Kuri Squash. One is easiest, three is harder.
|Garden of Eating||Red Kuri Squash with Indian Spices|
|Healthy Green Kitchen||Red Kuri Squash Pie|
|Not Eating Out In New York||Kuri Squash â€œSteaksâ€? and Eggs|
|Just Hungry||Vegan Baked Kuri Squash and Apple Maple Pudding|