tropit

I love Kuri squash, but I'm always at a loss to come up with good recipes for it. We've harvested several good sized ones this week. Please send out your recipes for using this amazing squash/pumpkin. Thanks!

Mkotch

I’m not familiar with kuri but with kabocha I make breads mostly. That squash has a very hard shell so I either bake it whole or cook it in my crockpot if it fits. Then I scoop the meat out. It’s quite good even just mashed with maple syrup.

Iceblossom

I just tried this squash this past season. Loved it! Mine was slightly overcooked but really liked the variety. Such a beautiful color and shape.

I used to regularly go to a Vegan Vietnamese place back in Renton, they had a lovely Pumpkin and Lotus Bean soup. They typically used the kabocha squash. The squash is in cubes in a clear broth. Didn't find a great recipe (most I found were not vegan, easy to find pork based recipes) but this video shows a similar soup with only a small pork addition which could easily be edited out:
https://www.instagram.com/reel/CtGa8X7utle/

Since mine was a just a tad overcooked, I could envision it further blended down into a creamy type soup. I would probably keep in the Asian flavors and use coconut milk.

Or -- with plenty of squash, you could do the pumpkin soup in a pumpkin like Martha Stewart!
https://www.food.com/recipe/martha-s...-pumpkin-13557

peaceandjoy

I have not had it, but wouldn't any winter squash recipe work?

When I was a kid, the most common way to serve squash was cooked and mashed. My mother also made squash rolls and substituted pureed squash in any recipe calling for pumpkin (such as pumpkin pie).

Here is a recipe that calls for butternut, but I think it would work well with most winter squash that I recently saw on FB. I'll provide the link, but for those who do not have FB, also copied the recipe. Personally, I would leave out the raisins, as I do not care for them. http://www.facebook.com/thecozyspoon...11623517482179


·
Butternut Squash Apple Bake 🍂✨
Sweet apples and tender butternut squash baked together with warm cinnamon, raisins, and pecans — a comforting dish that’s perfect for fall and the holidays.
Ingredients
• 1 ½ pounds butternut squash, peeled, seeded, and cubed
• 2 Gala apples, peeled, cored, and diced
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar
• 2 tablespoons butter, chopped
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• ¼ cup raisins
• ¼ cup pecans, chopped
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish.
In a large mixing bowl, combine the cubed butternut squash and diced apples.
Sprinkle in cinnamon, vanilla extract, brown sugar, salt, and black pepper. Toss until the mixture is well coated.
Add raisins and pecans, stirring gently to distribute evenly.
Transfer everything to the prepared baking dish. Dot the top with chopped butter pieces.
Cover with foil and bake for 25 minutes. Remove the foil, stir gently, and bake for another 20–25 minutes, until the squash is tender and the apples are caramelized.
Serve warm as a flavorful side dish that pairs beautifully with roasted chicken, turkey, or pork.

tropit

Thank you! I love all of the ideas! We also have an bounty of apples, ,so I might try yours, Peaceandjoy. I don't have pecans, but perhaps walnuts would work.

tropit

FYI...Kuri squash is very similar to Kabocha squash.

peaceandjoy

I think walnuts would be very good! Also, using real maple syrup for the brown sugar. YUM!!