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Red Kuri Squash

Nov 20, 2017

A Hubbard variety, this squash is a perfect addition to the usual holiday menu, especially since it makes a great substitute in any sweet potato recipe.

Appearance & Flavor
This squash resembles a small pumpkin with its bright orange skin and light ridges, though has a pear-like shape. The skin is edible when raw, however, the best flavor comes out when it's cooked. The flesh is creamy yellow and firm like that of a pumpkin, but when cooked, it becomes smooth and sweet. When picking them out, avoid bruises, cracks, and those that feel soft to pressure.

Ways to Enjoy
Sweet potatoes are great, but what's better? How about a dish for your next gathering that brings new flavors to the table.  You can also roast your red kuri squash and add it to stews, soups, curries, or puree it for pies, breads, and muffins. For an even more festive look, you can hollow, stuff, and then bake them.

Availability & Origin
Get these squashes between September and November. They are native to Japan, but also grow in France, Germany, and England. In the US, California, Colorado, and Florida are our largest producers.

A whole uncut red kuri can be kept in a cool, dry place for up to two months. After slicing, store the wedges in the fridge for no longer than a week.

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