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Kuri Squash Recipes

Like many winter squashes, red kuri is wonderful pureed and cooked in soups and stews.

It can be used as a substitute for sweet potatoes in many recipes.  As you may presume from its rich orange flesh, red kuri is a good source of vitamins A and C, potassium and iron.

Kale and Roasted Red Kuri Squash Salad

Ingredients

1 1 medium red kuri squash
2 large bunches kale
coconut oil
sea salt
1/3 cup hazelnuts
1/3 cup dried cranberries
1/3 cup tahini
1/3 cup mild white miso
2 garlic cloves, crushed
3 tablespoons minced shallot (one small shallot)
1 large, juicy lemon
fresh cracked pepper
finishing salt

Method

  1. Preheat oven to 350 degrees.
  2. Carefully cut red kuri squash in half, remove all seeds and strings.
  3. Cut squash into half moons, toss lightly in coconut oil, sprinkle with sea salt and roast for 25-30 minutes, or until soft.
  4. While squash is roasting prepare kale by washing and removing stems. Set aside.
  5. Prepare dressing by combining tahini, miso, garlic, shallot, and juice from one lemon. Add additional water until dressing reaches a consistency you’re pleased with (should be creamy but still easy to pour!
  6. Rough chop hazelnuts and place in a frying pan over medium heat. Cook until nuts are lightly browned and fragrant. Remove from heat and pan. Set aside.
  7. When squash is almost done roasting, lightly coat frying pan with coconut oil and cook kale in two batches over medium-low heat until wilted.

Serving Instructions

On a large serving plate pile cooked kale, roasted squash, cranberries, and hazelnuts. Dress to your preference, top with fresh cracked pepper and finishing salt. Enjoy!

Coconut Red Kuri Squash Soup

Serves: 4

Ingredients

1 large red kuri squash (around 2 ½-3 pounds)
1 teaspoon avocado oil
1 white onion, quartered
1 ½ cups vegetable broth or bone broth
1 cup coconut milk
2 teaspoons apple cider vinegar
¼ teaspoon sea salt (+ more to taste)
Freshly ground black pepper, to taste
1 teaspoon cumin
½ teaspoon curry powder
½ teaspoon fresh grated ginger
Pinch of red pepper flakes, to garnish
½ cup pumpkin seeds, to garnish

Method

  1. Preheat oven to 400° F and line a baking tray with parchment paper.
  2. Cut red kuri squash into quarters and scoop out the seeds. Roast for 45-50 minutes, cut side up, until the squash is tender when pierced with a fork and lightly browned. When 20 minutes is left on the squash, add quartered onion to baking tray and allow to roast for the remainder of the time.
  3. Allow squash to slightly cool before handling. Gently scrape squash flesh from skin and add to the base of a high-speed blender. (Discard skin, or eat as a snack!) Add the remainder of the soup ingredients to the blender and blend on high for 5 minutes until squash soup is creamy and piping hot! Add more salt to taste if necessary.

Serving Instructions

Ladle into bowls, garnish with a dollop of coconut milk and a sprinkle of black pepper, red pepper flakes, pumpkin seeds, and a drizzle of extra virgin olive oil. Enjoy!

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“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.”

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