Kuri Squash

Fall, and the squash season is upon us.

Kuri (aka Kari) is a Japanese squash that is thin skinned and has a nice, sweet chestnut flavour to it.

Anyone got any favourite preparations for it other than bake it, moosh it up with butter and nutmeg and salt and eat it?

[Jenise]

Bill, one of my favorite ways to turn almost any winter squash into a main course meal is to bake the squash in halves, then 'stuff' them with a panfry of crumbled Italian sausage, diced onions, garlic with lightly crisped bread croutons stirred in at the last minute and set with one egg scrambled with a little milk. Bake until browned on top and cooked through, about 40 minutes. Eat with a spoon. Anyone can make it without a recipe. Wine pairing? Rhone.

And I love Kuri's. Sweet and smooth textured.

Here's a recipe I picked off of Epicurious some time back--haven't done it yet, but it sounds amazing. I think you'd find it attractive for all the same reasons.

http://www.epicurious.com/recipes/member/views/ricotta-gnocchi-with-red-kuri-squash-truffle-cream-sauce-and-pecorino-formaggio-1259754

Thanks, that sounds delightful.

BTW, we often do Acorn squash filled with wild rice, ground beef, mushrooms and green peas - similar idea (Sue likes to top them with melted cheddar but I can take them with or without.

[Jenise]

Thanks, that sounds delightful.

BTW, we often do Acorn squash filled with wild rice, ground beef, mushrooms and green peas - similar idea (Sue likes to top them with melted cheddar but I can take them with or without.

I like the sound of that, too! (Put me down for no cheddar.)

roast 2cm cubes til tender and hopefully have some colour, even toasty edges, toss with rocket,
toasted pine nuts and your favourite salad dressing, or walnuts or baby spinach. Shaved Parmesan goes well with this.
And of course the ultimate Aussie afternoon treat the pumpkin scone is always a good thing to do with nice squash/pumpkins.

I like the salad idea for something a bit different, Thanks.

Fall! I'm trying to hold onto summer for as long as possible.

I fully intend to keep buying fresh tomatoes for tomato sauce through October, and find it difficult to begin to look at squash in September. But, they are in the market, making themselves increasingly known...

[Jenise]

roast 2cm cubes til tender and hopefully have some colour, even toasty edges, toss with rocket,
toasted pine nuts and your favourite salad dressing, or walnuts or baby spinach. Shaved Parmesan goes well with this.
And of course the ultimate Aussie afternoon treat the pumpkin scone is always a good thing to do with nice squash/pumpkins.

Speaking of squash, I remember in Australia buying a really beautiful blue squash. No idea the name, but it was divine.

I think Hubbards are blue.

[Jenise]

They are indeed, but this one was different from the Hubbards I see here. I think. It's been awhile.