About Red Kuri Squash
The Red Kuri Squash looks like an acorn squash but with a bright red-orange skin that can be challenging to peel. The color is a dead give-away to its rich vitamin A content. Red Kuri Squash also a good source of calcium, vitamin C, B vitamins, potassium, iron, riboflavin, thiamin and fiber. The meaty flesh yields a sweet nutty flavor similar to chestnuts. Try it as a gratin or blend the cooked flesh with other root vegetables into a soup. Red Kuri Squash will keep in a cool, dry place for up to six weeks.
Baked Red Kuri Squash
1 Red Kuri Squash
Pinch of Salt
Pinch of Ground Cinnamon
Dash of Black Pepper
2 Teaspoons brown sugar
1 Teaspoon of butter
1. Allow 1/2 medium sized Red Kuri Squash for each serving. Wash the squash, cut in half lengthwise, and scrape out the seeds and string portion.
2. Put into each squash cavity the following:
Pinch of salt, pinch of ground cinnamon, dash of ground pepper, 2 teaspoons dark or light brown sugar, and 1 1/2 teaspoons butter.
3. Arrange squash in a baking dish. Pour boiling water into the pan to a depth of 1 inch. Bake, covered, in a 400 degrees F oven for 45 minutes, or until squash is tender.