Red kuri squash is similar in looks and texture to a small pie pumpkin, and you can bake a red kuri squash as you would an acorn squash or butternut squash. Baking red kuri squash in the oven brings out the delicious sweetness of the red kuri squash.
Look for red kuri squash at local farmers markets or in the produce section of your local markets. If you cannot find red kuri squash, ask the produce manager to find out if it can be ordered for you.
Ova-lacto vegetarians can use organic butter in this recipe for baked red kuri squash. Vegans should substitute Earth Balance buttery spread or another vegan butter substitute in this baked kuri squash recipe.
The seeds of the red kuri squash are quite large. They can be roasted like pumpkin seeds and eaten, or saved for next year’s garden. A medium to large squash will yield about 200 to 250 seeds.
Baked red kuri squash recipe
Ingredients for baked red kuri squash:
- 1 medium red kuri squash (about 3 to 4 pounds)
- ¼ cup turbinado or derma sugar
- freshly grated nutmeg
- ¼ pound (1 stick; 4 ounces) unsalted butter, organic preferred or Earth Organics butter substitute
- 1 cup water
How to make baked red kuri squash:
- Rinse the outside of the red kuri squash with hot water.
- Preheat oven to 350*F.
- Carefully cut the red kuri squash in half length-wise, leaving the skin on. Remove the seeds and scoop out stringy squash meat; set aside seeds for later, if desired.
- Place the red kuri squash halves in a 2 to 3-quart casserole dish or on a 13x9x2-inch jelly roll pan.
- Add butter or butter substitute in equal amounts to each half of the scooped out center of the red kuri squash, and sprinkle turbinado sugar evenly inside and over both halves of the red kuri squash.
- Place the baking dish with the prepared red kuri squash in the preheated oven and add water to the baking dish.
- Bake the red kuri squash at 350*F for 30 to 40 minutes, until squash is tender and soft, adding more water throughout baking if needed.
- If desired, sprinkle with a little bit of freshly grated nutmeg before serving.
- Yields approximately 4 to 6 servings.
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- Make your own vegetable broth from vegetable scraps
- Recipe for butternut squash fries
- Make your own ketchup and mustard with a few simple ingredients
- Build a healthier, more nutritious salad
- Save money by making your own salad dressings with a few simple ingredients
- Butternut squash soup recipe with vegan substitutions
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