ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Red Kuri Squash: Oh, The Recipes You Can Make!

Updated on February 17, 2018

Red Kuri Squash ... Delicious Savory Or Sweet

Since healthier eating and "squash appreciation" has increased in cuisines all around the world, so has the popularity of red kuri squash.

With a mellow, slightly sweet, nutty flavor when cooked, the pale orange flesh of this winter squash can used as a base for soul-satisfying soups, diced or grated into enticing entrees and even made into drool-worthy desserts. Delicious savory or sweet, here is a healthy list of red kuri squash recipes to choose from!


Photo used under Creative Commons from: Mary.Do, on Flickr

Red Kuri is classified as a winter squash

A winter squash actually grows in the summer.

However, it differs from summer squash in that it is harvested and eaten in the mature fruit stage (when the seeds within have matured fully and the skin has hardened into a tough rind).

At this stage, most varieties of this fruit can be stored for use during the winter.

Source: Wikipedia

Red Kuri Squash - Close-Up On the Vine

Photo used under Creative Commons from: Rubber Slippers In Italy, on Flickr

Tear-drop shaped red kuri squash (actually bright red-orange in color) has its origins in Japan. However today, it is grown in the U.S. (California, Florida, Colorado) as well as Mexico, Chile, New Zealand, France and South Africa.

With a thick skin and an average weight ranging from 3 to 5 pounds, this squash is available year round. A firm red kuri (with stem intact) can be kept in cool, dry storage for up to six weeks, if need be.

Like most all squashes, red kuris are a good source of fiber and provides vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin, thiamine.

Soul-Satisfying Soups

Photo used under Creative Commons from: She Paused 4 Thought, on Flickr

Enticing Entrees

Red Kuri Au Gratin

Photo used under Creative Commons from: Mary.Do, on Flickr

1 large red kuri squash, seeded, cooked and coarsely mashed

3 ounces Gouda cheese, shredded

2 cups milk

Salt and pepper

Preheat broiler to 400 degrees F.

In a bowl, add milk to the mashed red kuri squash. Fold in 2 ounces of the Gouda cheese. Salt and pepper to taste. Spoon mixture into a broiler-proof baking dish. Sprinkle remaining cheese on top along with another sprinkle of ground black pepper. Brown in broiler.

Red Kuri Squash

... is also called

"Hokkaido Squash"

"Orange Hokkaido Squash" or

"Baby Red Hubbard Squash"

In France it is called Potimarron,

and in the United Kingdom

it is commonly called Onion Squash.

Photo used under Creative Commons from: eekim, on Flickr

Video: Roasting Red Kuri

Drool-Worthy Desserts

Photo used under Creative Commons from: Bacon And Tofu, on Flickr

Poll: Ever Tried Red Kuri Squash?

Have you ever tried red kuri squash?

See results

Photo used under Creative Commons from: A Culinary (Photo) Journal, on Flickr

Hope You've Learned A Thing (or Two) About Red Kuri Squash - Let Me Know You Stopped By ...

    0 of 8192 characters used
    Post Comment

    • profile image

      kenn 3 years ago

      First time Kurt user, excellent.

    • walkingstick profile image

      walkingstick 5 years ago

      I'm a voracious squash bug! Squash recipes, yumm.

      Every late October I hit the local farms and get Butternut, Delicata, Acorn, Sweet Meat and this year some kind of red Japanese mini Hubbard squashes.

      I'll wash the outside surface thoroughly in bleach water to slow down any mildew or rot and then decorate the house with them.

      They do tend to disappear as I get hungry or entertain guests. I still have a number of squash in good shape in mid- January! I'm always on the lookout for new squash recipes.

      I got many new ideas to try from this lens. Thanks!