When winter squash season arrives, it's easy to feel a little intimidated by all of those strangely shaped gourds, ranging in color from deep green to pale yellow to bright, fiery orange. Of the common varieties, the one that doesn't get nearly enough attention is the red kuri squash.
Its rich, buttery flesh has a hint of chestnut flavor (kuri means chestnut in Japanese), and it makes a delicious base for all kinds of meals. Since the beautiful red-orange skin is edible once cooked, it's perfect for adding a pop of color to your holiday table, too.
How to Cook Red Kuri Squash
Red kuri (also sold as orange Hokkaido or uchiki kuri squash) is one of the easiest winter squashes to cook, because there's no peeling required. The skin softens as it cooks and is completely edible. Here's how to get started:
- Prep it: Scrub the outside, trim off the stem, and cut the squash in half from top to bottom with a sharp chef's knife. If it's too hard to cut, microwave it whole for 2 to 3 minutes to soften the skin slightly. Scoop out the seeds and stringy pulp with a spoon.
- Roast it: Heat the oven to 400°F (200°C). Cut the halves into 1-inch wedges or cubes, toss with a little olive oil, salt and pepper, and spread them out on a rimmed baking sheet lined with parchment paper. Roast for 25 to 35 minutes, flipping once, until tender and caramelized at the edges.
- Roast it whole for stuffing: Brush the cut sides of the halves with oil and roast them cut side down for 35 to 45 minutes, until a fork slides easily into the thickest part. Then fill them with grains, beans or greens.
- Simmer it for soup: Cubes of red kuri (skin and all) simmer until soft in about 15 to 20 minutes and blend up silky smooth, so they're perfect for creamy soups and curries.
- Stir-fry or saute it: Cut into ½-inch cubes, red kuri cooks through in a skillet or wok in about 10 to 15 minutes. That's quick enough for a weeknight dinner.
- Save the seeds: Rinse them, pat them dry, and roast them just like pumpkin seeds for a crunchy snack or salad topper.
A whole red kuri squash keeps for 2 to 3 months in a cool, dry spot. Once cooked, store it in an airtight container in the fridge for up to 4 days. Red kuri can also stand in for most other sweet, orange-fleshed winter squashes, such as kabocha, buttercup, ambercup or sugar pumpkin, so don't be afraid to swap it into your favorite recipes. The roasting method in our guide to how to roast butternut squash works for it too.
15 Creative Red Kuri Squash Recipes
From cozy soups and curries to salads, pasta and even pie, here are 15 creative recipes to inspire you to get cooking with red kuri squash. A few of our own Oh My Veggies favorites are made with close cousins like kabocha and ambercup, and red kuri works beautifully in every one of them.
15 Red Kuri Squash Recipes
Our own stir-fry is made with red kuri from the start. Tender cubes of squash cook quickly in the pan with mushrooms, zucchini and spinach, then get tossed in a sweet and savory tamari sauce. Serve it over rice for a vegan dinner in about 25 minutes.
Crescents of roasted red kuri squash sit on a bed of hearty kale in this gorgeous salad. It's pretty enough to be the star of your holiday table, and sturdy enough to pack for lunch the next day.
Lemongrass, ginger, red curry paste and coconut milk turn winter squash into a silky, fragrant soup. Red kuri is one of the squashes we recommend for this recipe, and its sweet, dense flesh blends up extra creamy.
Minimalists will love this simple recipe, which needs just a handful of ingredients. Wedges of roasted red kuri are topped with a lemony white bean and spinach salad for an easy, protein-packed meal.
Cubes of roasted squash tossed with nutty brown butter and fresh sage make a five-ingredient side dish that tastes like fall. Ambercup and red kuri are close cousins, so red kuri roasts exactly the same way here.
Naturally sweet maple-roasted squash paired with tart lemon and garlicky sauteed greens hits your taste buds in all the right places. It's a simple, vegan side that goes with just about anything.
A hearty stuffing of walnuts, beans, sage and basil turns a red kuri squash into a satisfying vegan main. A splash of citrus and balsamic glaze keeps the rich filling bright.
Chickpea flour makes a savory, grain-free farinata that serves as the base for roasted red kuri squash, mushrooms and kale. It's a nourishing, gluten-free option for brunch or a light dinner.
Maple-roasted squash, quinoa, chickpeas, spinach and walnuts come together in this filling, high-protein salad. The recipe calls for a sweet squash and red kuri is one of our top picks, so it's a perfect way to use one up.
Cold winter days are much more bearable with a bowl of this comforting curry. Red kuri squash simmers in coconut milk with curry powder, ginger and leafy chard, and it's great spooned over rice.
Squash, cauliflower, tofu and kale simmer in a Thai yellow curry sauce in this big-batch dinner. Kabocha and red kuri are both sweet, chestnut-like Japanese squashes, so red kuri is an easy one-for-one swap.
Caramelized red kuri squash, white wine and good olive oil make this pasta feel special enough for date night. It's simple to make but tastes like something from a cozy Italian restaurant.
Looking for a new side dish? These roasted red kuri wedges are coated in a sticky maple-ginger glaze that caramelizes in the oven. They're easy enough for a weeknight and pretty enough for a holiday spread.
This unique twist on roasted red kuri squash tops the tender slices with tart cherries, pecans and rosemary. The sweet, tangy and crunchy combination makes a standout Thanksgiving side.
Pumpkin pie gets a major upgrade with a silky red kuri filling and squares of chocolate on top. It's a fun way to show off how naturally sweet this squash is.
More Winter Squash Ideas
I hope you've found the perfect recipe to give that red kuri squash a spin. And if you're looking for more inspiration, check out these other tasty ideas:
marcie says
Red kuri squash is one of my favorites...it's so sweet and full of flavor. I want to try so many of these recipes!