Now that crisp autumn air has arrived, it’s the perfect time to discover the cozy, sweet magic of red kuri squash. This vibrant gourd is about to become your new favorite fall ingredient, transforming into everything from velvety soups to hearty roasts. Get ready to fill your kitchen with warmth and flavor—these 18 delicious recipes will show you just how versatile and comforting this seasonal star can be.
Roasted Red Kuri Squash Soup with Coconut Milk
Kick off winter with this velvety roasted squash soup. Roasting concentrates the kuri squash’s natural sweetness while coconut milk adds luxurious creaminess. It’s a simple yet sophisticated bowl that warms from the inside out.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1 medium red kuri squash (about 2 lbs), seeded and cut into 1-inch wedges
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 4 cups vegetable stock
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp fresh lime juice
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- ¼ tsp cayenne pepper
- 2 tbsp unsalted butter
- Fresh cilantro leaves, for garnish
- Toasted pumpkin seeds, for garnish
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Toss squash wedges with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Arrange in a single layer on the prepared sheet.
- Roast for 25-30 minutes until fork-tender and caramelized at the edges. Tip: Don’t overcrowd the pan—this ensures proper browning.
- While squash roasts, heat remaining 1 tbsp olive oil in a Dutch oven over medium heat.
- Sauté onion for 5-7 minutes until translucent and lightly golden.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Add roasted squash, vegetable stock, coconut milk, remaining salt, pepper, and cayenne. Bring to a simmer.
- Reduce heat to low and cook uncovered for 15 minutes to allow flavors to meld.
- Carefully blend the soup with an immersion blender until completely smooth. Tip: For ultra-silken texture, strain through a fine-mesh sieve after blending.
- Stir in butter and lime juice until fully incorporated.
- Ladle soup into bowls. Garnish with cilantro leaves and toasted pumpkin seeds.
Yield a silky, velvety texture that coats the spoon beautifully. The roasted squash delivers deep caramelized notes balanced by the coconut milk’s richness and a subtle ginger-lime brightness. For a creative twist, serve chilled as an elegant starter or swirl with a drizzle of browned butter and crispy sage.
Red Kuri Squash and Sage Risotto
Packed with earthy sweetness and aromatic herbs, this risotto transforms humble squash into a luxurious meal. Red kuri squash caramelizes beautifully, while fresh sage infuses the rice with a warm, savory depth. Perfect for a cozy winter dinner or an impressive holiday side dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 medium red kuri squash, peeled, seeded, and diced into ½-inch cubes
– 4 cups low-sodium vegetable stock, kept at a simmer
– 1½ cups Arborio rice
– ½ cup dry white wine, such as Sauvignon Blanc
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– ¼ cup unsalted butter, divided
– 2 tablespoons extra-virgin olive oil
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup fresh sage leaves, thinly sliced
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat oven to 400°F. Toss diced squash with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet. Roast for 20–25 minutes until tender and lightly caramelized at the edges.
2. Heat remaining olive oil and 2 tablespoons butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and cook for 5–7 minutes until translucent and soft, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant. Add Arborio rice and toast for 2–3 minutes, stirring constantly, until grains are lightly golden and opaque at the edges.
4. Pour in white wine and cook, stirring continuously, until liquid is fully absorbed, about 2 minutes. Tip: Toasting the rice before adding liquid enhances its nutty flavor and helps it maintain a firm texture.
5. Begin adding simmering vegetable stock one ladleful at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next, about 18–22 minutes total. The risotto should be creamy but still have a slight bite (al dente).
6. Fold in roasted squash, sliced sage, and remaining butter. Cook for 2 minutes to warm through and meld flavors. Tip: Adding the sage at the end preserves its delicate aroma and prevents bitterness.
7. Remove from heat. Stir in grated Parmigiano-Reggiano until fully incorporated. Season with additional salt and pepper if needed. Tip: Let the risotto rest off heat for 2 minutes before serving to allow the starches to settle, creating a creamier consistency.
8. Divide among warm bowls. Garnish with extra sage leaves and a drizzle of olive oil if desired.
Delightfully creamy with a subtle bite, each spoonful balances the squash’s natural sweetness against the savory cheese and aromatic sage. For a striking presentation, serve in shallow bowls topped with crispy sage leaves and a sprinkle of toasted pumpkin seeds. The risotto pairs beautifully with a crisp green salad or roasted Brussels sprouts for a complete meal.
Spiced Red Kuri Squash and Lentil Curry
Nourishing and deeply aromatic, this Spiced Red Kuri Squash and Lentil Curry is a one-pot wonder perfect for chilly evenings. Its vibrant color and rich spices make it both comforting and impressive. You’ll love how the squash melts into the creamy lentils.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– 1 medium red kuri squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
– 1 cup dried brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon fresh lime juice
– 1/4 cup chopped fresh cilantro
– Kosher salt, as needed
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced onion and cook, stirring frequently, until translucent and lightly golden, 6-8 minutes.
3. Stir in the minced garlic and freshly grated ginger; cook until fragrant, about 1 minute.
4. Add the ground turmeric, ground cumin, ground coriander, and cayenne pepper; toast the spices, stirring constantly, for 30 seconds to bloom their flavors.
5. Add the cubed red kuri squash and rinsed brown lentils to the pot, stirring to coat in the spiced butter.
6. Pour in the vegetable broth and bring the mixture to a boil over high heat.
7. Once boiling, reduce the heat to maintain a gentle simmer, cover the pot, and cook for 25 minutes.
8. Uncover the pot and stir in the full-fat coconut milk; simmer uncovered for an additional 5 minutes to slightly thicken the curry.
9. Remove the pot from the heat and stir in the fresh lime juice and chopped fresh cilantro.
10. Season the curry with kosher salt, starting with 1 teaspoon and adjusting as needed.
Silky squash cubes break down slightly to thicken the curry, while the lentils remain tender but intact. The blend of warm spices is balanced by the bright lime and creamy coconut. For a textural contrast, serve it over a bed of fluffy jasmine rice or with warm naan for scooping.
Red Kuri Squash and Goat Cheese Tart
Vividly colored red kuri squash pairs beautifully with tangy goat cheese in this elegant tart. Its sweet, nutty flavor and creamy texture create a sophisticated yet approachable dish perfect for holiday gatherings or cozy dinners. This recipe yields a stunning centerpiece with minimal fuss.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed
– 1 medium red kuri squash (about 2 lbs), peeled, seeded, and thinly sliced
– 4 oz fresh goat cheese, crumbled
– 2 tbsp clarified butter, melted
– 1 tbsp fresh thyme leaves
– 1/2 tsp freshly grated nutmeg
– 1/4 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper
– 1 pasture-raised egg, lightly beaten
– 1 tbsp heavy cream
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Roll the thawed puff pastry sheet into a 10×14-inch rectangle on a lightly floured surface.
3. Transfer the pastry to the prepared baking sheet and prick the entire surface with a fork to prevent puffing.
4. Arrange the thinly sliced red kuri squash in overlapping concentric circles on the pastry, leaving a 1-inch border.
5. Brush the squash slices evenly with the melted clarified butter using a pastry brush.
6. Sprinkle the crumbled goat cheese evenly over the arranged squash.
7. Combine the fresh thyme leaves, freshly grated nutmeg, fine sea salt, and freshly cracked black pepper in a small bowl.
8. Sprinkle the herb-spice mixture evenly over the tart.
9. Fold the 1-inch pastry border over the edges of the filling, creating a rustic crust.
10. Whisk together the lightly beaten pasture-raised egg and heavy cream in a small bowl until fully combined.
11. Brush the egg wash mixture onto the folded pastry edges with a pastry brush for a golden finish.
12. Bake the tart at 400°F (204°C) for 40-45 minutes, until the pastry is deeply golden and the squash is tender when pierced with a fork.
13. Remove the tart from the oven and let it rest on the baking sheet for 10 minutes before slicing.
Perfectly balanced, this tart offers a crisp, buttery crust contrasting with the tender, caramelized squash and creamy goat cheese. The nutmeg and thyme add aromatic warmth that complements the squash’s natural sweetness. Serve it warm with a simple arugula salad dressed in lemon vinaigrette for a complete meal, or slice it into smaller portions as an elegant appetizer.
Maple-Glazed Red Kuri Squash Wedges
Nestled among autumn’s bounty, red kuri squash offers a sweet, nutty canvas for maple’s rich warmth. This simple preparation transforms humble wedges into a caramelized side dish that pairs beautifully with roasted meats or grains. Minimal effort yields maximum flavor payoff.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 1 medium red kuri squash (about 2 pounds), seeded and cut into 1-inch wedges
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons pure maple syrup (grade A amber)
– 1 tablespoon unsalted butter, melted
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon ground cinnamon
– ¼ teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the extra-virgin olive oil, pure maple syrup, melted unsalted butter, kosher salt, freshly cracked black pepper, ground cinnamon, and freshly grated nutmeg until fully emulsified.
3. Add the red kuri squash wedges to the bowl and toss thoroughly until each wedge is evenly coated with the glaze mixture.
4. Arrange the coated squash wedges in a single layer on the prepared baking sheet, ensuring they are not touching to promote even caramelization.
5. Roast the squash wedges in the preheated oven for 20 minutes, then carefully flip each wedge using tongs.
6. Continue roasting for an additional 12-15 minutes, or until the wedges are fork-tender and the edges are deeply caramelized and slightly crisp.
7. Transfer the roasted wedges to a serving platter and let them rest for 3 minutes before serving to allow the glaze to set slightly.
Zesty caramelized edges give way to a creamy, tender interior, with the maple glaze forming a delicate, crackly shell. The warm spices subtly enhance the squash’s natural sweetness without overpowering it. For a savory contrast, crumble tangy goat cheese over the warm wedges just before serving, or drizzle with a balsamic reduction to balance the sweetness.
Red Kuri Squash and Kale Salad with Pomegranate
Generously roasted red kuri squash and crisp kale form the hearty base of this vibrant winter salad, while jewel-like pomegranate arils add bursts of sweetness and a tart vinaigrette ties it all together. It’s a celebration of seasonal produce that’s both nourishing and visually stunning. Prepare it for a festive lunch or a standout side dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium red kuri squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
– 3 tablespoons extra-virgin olive oil, divided
– 1 teaspoon kosher salt, divided
– ½ teaspoon freshly cracked black pepper, divided
– 1 large bunch lacinato kale, stems removed and leaves torn into bite-sized pieces
– ½ cup pomegranate arils
– ¼ cup raw pepitas (pumpkin seeds)
– 2 tablespoons apple cider vinegar
– 1 teaspoon pure maple syrup
– 1 small shallot, finely minced
Instructions
1. Preheat your oven to 425°F (218°C) and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, toss the cubed red kuri squash with 1 tablespoon of the extra-virgin olive oil, ½ teaspoon of the kosher salt, and ¼ teaspoon of the black pepper until evenly coated.
3. Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Tip: Ensure the cubes are not touching to promote even caramelization and browning.
4. Roast the squash on the middle oven rack for 20-25 minutes, flipping the cubes once halfway through, until the edges are deeply caramelized and the flesh is fork-tender.
5. While the squash roasts, place the torn kale leaves in a large salad bowl. Massage the kale vigorously with your hands for 1-2 minutes until the leaves darken in color and soften slightly. Tip: This step breaks down the kale’s tough fibers, making it more tender and palatable.
6. In a small, dry skillet over medium-low heat, toast the raw pepitas for 3-4 minutes, shaking the pan frequently, until they are lightly golden and begin to pop. Immediately transfer them to a plate to cool.
7. For the vinaigrette, whisk together the remaining 2 tablespoons of extra-virgin olive oil, apple cider vinegar, maple syrup, minced shallot, and the remaining ½ teaspoon of kosher salt and ¼ teaspoon of black pepper in a small bowl until emulsified.
8. Once the squash is roasted, allow it to cool for 5 minutes until just warm to the touch. Tip: Adding the squash while slightly warm helps the kale wilt further and melds the flavors.
9. Add the warm roasted squash, toasted pepitas, and pomegranate arils to the bowl with the massaged kale.
10. Pour the prepared vinaigrette over the salad ingredients.
11. Using salad servers or tongs, gently toss the entire salad until all components are evenly coated with the vinaigrette.
Aromatic roasted squash and earthy kale provide a substantial, satisfying texture, contrasted by the juicy crunch of pomegranate and pepitas. The sweet-tart vinaigrette brightens every bite. For a creative presentation, serve it in individual roasted squash halves or topped with crumbled goat cheese for added richness.
Red Kuri Squash and Chorizo Stuffed Peppers
Filled with autumnal warmth, these stuffed peppers combine sweet, nutty red kuri squash with smoky, spicy chorizo for a satisfying one-pan meal. They’re a perfect centerpiece for a cozy dinner, requiring minimal hands-on time for maximum flavor payoff.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large red bell peppers, tops removed and seeded
– 1 lb fresh Spanish-style chorizo, casings removed and crumbled
– 2 cups red kuri squash, peeled, seeded, and diced into 1/2-inch cubes
– 1 cup Spanish onion, finely diced
– 3 garlic cloves, minced
– 1 cup arborio rice
– 2 cups unsalted chicken stock, warmed
– 1/2 cup dry white wine
– 1/4 cup extra-virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 cup fresh flat-leaf parsley, finely chopped
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat 2 tbsp of extra-virgin olive oil in a large, heavy-bottomed skillet over medium-high heat.
3. Add the crumbled chorizo and cook for 5-7 minutes, breaking it up with a spoon, until browned and rendered.
4. Transfer the cooked chorizo to a bowl using a slotted spoon, leaving the rendered fat in the skillet.
5. Add the diced Spanish onion to the skillet and sauté in the chorizo fat for 4-5 minutes until translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the diced red kuri squash and cook for 5 minutes, stirring occasionally, until it begins to soften.
8. Pour in the arborio rice and toast for 2 minutes, stirring constantly to coat each grain.
9. Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom, and cook until the wine is nearly evaporated.
10. Begin adding the warmed unsalted chicken stock one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next, until the rice is al dente and the squash is tender, about 18-20 minutes.
11. Remove the skillet from the heat and fold in the cooked chorizo, smoked paprika, kosher salt, and freshly ground black pepper.
12. Stir in the finely chopped fresh flat-leaf parsley.
13. Brush the outside of the prepared red bell peppers with the remaining extra-virgin olive oil and season lightly with salt.
14. Stand the peppers upright in a baking dish and fill them generously with the chorizo-squash mixture.
15. Cover the dish tightly with aluminum foil and bake for 25 minutes.
16. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops are lightly browned.
17. Let the stuffed peppers rest for 5 minutes before serving.
Complex textures emerge from the creamy rice, tender squash, and crisp pepper shell. Chorizo’s smoky heat balances the squash’s natural sweetness beautifully. Consider serving each pepper atop a pool of saffron-infused aioli for an extra layer of richness.
Creamy Red Kuri Squash and Ginger Soup
Gather your ingredients for this velvety winter soup that balances sweet squash with spicy ginger. This recipe transforms humble produce into an elegant first course or light meal. Its vibrant orange hue makes it perfect for holiday tables.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons fresh ginger, finely grated
– 2 medium red kuri squash (about 3 pounds total), peeled, seeded, and cubed
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– ½ teaspoon freshly grated nutmeg
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground white pepper
– 2 tablespoons fresh chives, finely chopped for garnish
Instructions
1. Heat clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add finely diced onion and sauté, stirring frequently, until translucent and lightly golden, about 8 minutes.
3. Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.
4. Add cubed red kuri squash and toss to coat in the aromatics.
5. Pour in vegetable broth, ensuring squash is just submerged; bring to a simmer.
6. Reduce heat to low, cover, and simmer until squash is fork-tender, about 25 minutes.
7. Remove from heat and carefully purée soup in batches using a high-speed blender until completely smooth.
8. Return puréed soup to the pot over low heat.
9. Stir in heavy cream, grated nutmeg, sea salt, and white pepper.
10. Heat gently until warmed through, about 5 minutes, avoiding a boil to prevent curdling.
11. Ladle soup into bowls and garnish with finely chopped chives.
Zesty ginger cuts through the squash’s natural sweetness, creating a complex flavor profile. The texture is luxuriously smooth and velvety from the thorough puréeing. For a creative presentation, serve in hollowed-out mini pumpkins or with a drizzle of browned butter and toasted pepitas.
Red Kuri Squash and Black Bean Enchiladas
Bold flavors and hearty textures make these enchiladas a standout vegetarian meal. Red kuri squash brings natural sweetness while black beans add protein and substance. This dish comes together with minimal fuss for maximum impact.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium red kuri squash, peeled, seeded, and diced into ½-inch cubes
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup finely diced yellow onion
– 2 cloves garlic, minced
– 1 (28-ounce) can red enchilada sauce
– 12 (6-inch) corn tortillas
– 2 cups shredded Monterey Jack cheese
– ¼ cup chopped fresh cilantro
– ½ cup crumbled queso fresco
– ¼ cup thinly sliced radishes
Instructions
1. Preheat oven to 375°F. 2. Toss diced squash with 1 tablespoon olive oil, cumin, and smoked paprika on a rimmed baking sheet. 3. Roast squash for 20 minutes until tender and lightly caramelized at the edges. 4. Heat remaining olive oil in a large skillet over medium heat. 5. Sauté onion for 5 minutes until translucent. 6. Add garlic and cook for 1 minute until fragrant. 7. Stir in black beans and roasted squash, cooking for 2 minutes to combine. 8. Warm tortillas briefly in a dry skillet to prevent cracking—about 15 seconds per side. 9. Spread ½ cup enchilada sauce in the bottom of a 9×13-inch baking dish. 10. Fill each tortilla with ⅓ cup squash-bean mixture and 2 tablespoons Monterey Jack cheese. 11. Roll tortillas tightly and place seam-side down in the baking dish. 12. Pour remaining enchilada sauce evenly over the top. 13. Sprinkle with remaining Monterey Jack cheese. 14. Bake uncovered for 25 minutes until cheese is bubbly and sauce is heated through. 15. Let rest for 5 minutes before serving to allow filling to set. 16. Garnish with cilantro, queso fresco, and radishes.
Unbelievably creamy squash melts into the earthy beans, creating a rich filling that contrasts with the crisp tortilla edges. The smoky paprika and tangy enchilada sauce balance the natural sweetness perfectly. For a vibrant presentation, serve with lime wedges and a drizzle of crema alongside a simple cabbage slaw.
Red Kuri Squash and Apple Crumble
Just when winter squash season peaks, this Red Kuri Squash and Apple Crumble offers a stunning, rustic dessert. Juicy, tart apples balance the squash’s natural sweetness, while a buttery oat topping provides the perfect crunch. It’s an elegant, seasonal twist on a classic comfort food.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium Red Kuri squash (about 2 lbs), peeled, seeded, and cut into ½-inch cubes
– 3 large Granny Smith apples, peeled, cored, and cut into ½-inch slices
– ½ cup granulated sugar
– 2 tbsp fresh lemon juice
– 1 tsp pure vanilla extract
– 1 tsp ground cinnamon
– ½ tsp freshly grated nutmeg
– ¼ tsp fine sea salt
– 1 cup old-fashioned rolled oats
– ¾ cup all-purpose flour
– ½ cup packed light brown sugar
– ½ cup (1 stick) unsalted European-style butter, cold and cut into ½-inch cubes
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cubed Red Kuri squash and sliced Granny Smith apples.
3. Add the granulated sugar, fresh lemon juice, pure vanilla extract, ground cinnamon, freshly grated nutmeg, and fine sea salt to the bowl.
4. Toss the fruit mixture until all pieces are evenly coated with the spices and sugar.
5. Transfer the coated fruit mixture to a 9×13-inch baking dish, spreading it into an even layer.
6. In a separate medium bowl, combine the old-fashioned rolled oats, all-purpose flour, and packed light brown sugar.
7. Add the cold, cubed unsalted European-style butter to the oat mixture.
8. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Tip: Keep the butter cold to ensure a flaky, crisp topping.
9. Sprinkle the crumble topping evenly over the fruit layer in the baking dish.
10. Place the baking dish on the middle rack of the preheated oven.
11. Bake for 40-45 minutes, or until the fruit filling is bubbling vigorously around the edges and the crumble topping is a deep golden brown. Tip: For extra browning, broil for the final 1-2 minutes, watching closely to prevent burning.
12. Remove the crumble from the oven and place it on a wire cooling rack. Tip: Let it rest for at least 20 minutes before serving to allow the filling to set slightly.
13. Portion the warm crumble into serving bowls. Present it warm with a scoop of high-quality vanilla bean ice cream or a generous pour of chilled heavy cream. The soft, spiced fruit melds beautifully with the crisp, buttery topping, creating a perfect textural contrast. For a brunch option, serve it alongside thick Greek yogurt and a drizzle of local honey.
Red Kuri Squash and Sage Pasta Bake
Just when you think pasta bakes can’t get more comforting, this one proves otherwise. Red kuri squash brings natural sweetness while sage adds earthy depth. It’s a seasonal twist that feels both familiar and exciting.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium red kuri squash, peeled, seeded, and cubed into 1-inch pieces
– 2 tablespoons clarified butter
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tablespoons fresh sage leaves, finely chopped
– 1 cup heavy cream
– 1 cup whole milk
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 12 ounces dried rigatoni pasta
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
Instructions
1. Preheat oven to 375°F.
2. Bring a large pot of heavily salted water to a rolling boil.
3. Add rigatoni and cook for 2 minutes less than package directions for al dente texture.
4. Drain pasta, reserving 1 cup of pasta water, and set aside.
5. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
6. Add cubed red kuri squash and cook for 8-10 minutes, stirring occasionally, until edges caramelize and squash is fork-tender.
7. Transfer squash to a plate, leaving butter in skillet.
8. Reduce heat to medium and add olive oil to the same skillet.
9. Add diced onion and cook for 5-7 minutes until translucent and lightly golden.
10. Add minced garlic and chopped sage, cooking for 1 minute until fragrant.
11. Return cooked squash to skillet and mash roughly with a potato masher, leaving some texture.
12. Pour in heavy cream and whole milk, stirring to combine.
13. Bring mixture to a gentle simmer, then reduce heat to low.
14. Stir in grated Parmigiano-Reggiano until fully melted and sauce is smooth.
15. Season with kosher salt, black pepper, and freshly grated nutmeg.
16. Add cooked rigatoni to the sauce, tossing to coat thoroughly.
17. If sauce appears too thick, gradually add reserved pasta water until desired consistency is reached.
18. Transfer skillet to preheated oven and bake for 20-25 minutes until top is golden and edges are bubbling.
19. Let rest for 5 minutes before serving.
Decadently creamy with pockets of sweet squash, this bake delivers complex flavor through caramelization and fresh herbs. The rigatoni holds the sauce beautifully in its tubes. For a textural contrast, top with crispy fried sage leaves or serve alongside a bitter greens salad.
Red Kuri Squash and Chickpea Stew
Cozy up with a hearty, plant-based stew that’s perfect for chilly evenings. This one-pot wonder combines sweet, nutty squash with creamy chickpeas in a richly spiced broth. It’s simple to make yet deeply satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon ground cinnamon
– 1 medium red kuri squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
– 1 (15-ounce) can chickpeas, drained and rinsed
– 4 cups low-sodium vegetable broth
– 1/2 cup full-fat coconut milk
– 1 tablespoon fresh lemon juice
– Kosher salt
– Freshly ground black pepper
– 1/4 cup chopped fresh cilantro, for garnish
Instructions
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent and softened, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the tomato paste, cumin, smoked paprika, and cinnamon. Cook, stirring constantly, for 1 minute to toast the spices and deepen their flavor.
5. Add the cubed red kuri squash and drained chickpeas, stirring to coat in the spiced oil.
6. Pour in the vegetable broth and bring to a simmer over medium-high heat.
7. Once simmering, reduce the heat to maintain a gentle simmer. Partially cover the pot and cook until the squash is fork-tender, 25–30 minutes.
8. Stir in the coconut milk and lemon juice. Simmer, uncovered, for 5 more minutes to allow the flavors to meld.
9. Season the stew with kosher salt and freshly ground black pepper to your preference.
10. Ladle the stew into bowls and garnish with the chopped fresh cilantro.
Perfectly tender squash cubes hold their shape while melting into the broth, creating a luxuriously thick texture. The warm spices and creamy coconut milk balance the squash’s natural sweetness, making it a comforting yet vibrant meal. Serve it over a bed of fluffy couscous or with crusty bread for dipping.
Red Kuri Squash and Bacon Quiche
Holiday gatherings demand showstopping dishes that balance comfort with sophistication. This savory quiche delivers both with its sweet squash and smoky bacon combination. It’s an elegant yet approachable centerpiece for any festive table.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, chilled
– 6 slices thick-cut applewood-smoked bacon, diced
– 1 small red kuri squash (about 1½ lbs), peeled, seeded, and cut into ½-inch cubes
– 1 medium yellow onion, finely diced
– 2 tbsp clarified butter
– 4 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– ½ cup whole milk
– 1 cup shredded Gruyère cheese
– ¼ tsp freshly grated nutmeg
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
Instructions
1. Preheat oven to 375°F. Place chilled pie crust in a 9-inch pie dish, crimp edges, and line with parchment paper. Fill with pie weights or dried beans. Blind bake for 15 minutes until edges are lightly golden. Remove weights and parchment.
2. In a 10-inch cast-iron skillet over medium heat, render diced bacon until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tbsp bacon fat in skillet.
3. Add clarified butter to skillet with reserved bacon fat. Sauté diced onion until translucent, about 5 minutes. Add cubed red kuri squash and cook until fork-tender but not mushy, about 10 minutes, stirring occasionally.
4. In a large mixing bowl, whisk together lightly beaten eggs, heavy cream, and whole milk until fully emulsified. Fold in shredded Gruyère, nutmeg, kosher salt, and black pepper.
5. Spread cooked squash-onion mixture evenly over par-baked crust. Sprinkle rendered bacon pieces over vegetables. Pour egg-cream mixture over filling, ensuring even distribution.
6. Bake quiche at 375°F for 40-45 minutes until center is set and top develops a deep golden-brown crust. A knife inserted 1 inch from edge should come out clean.
7. Let quiche rest on a wire rack for 15 minutes before slicing to allow custard to set completely. Serve warm or at room temperature.
Velvety custard envelops tender squash cubes and crisp bacon in each slice. The Gruyère adds a nutty depth that complements the squash’s natural sweetness beautifully. For a striking presentation, garnish with micro-arugula and serve alongside a bitter greens salad dressed with sherry vinaigrette.
Red Kuri Squash and Cranberry Stuffing
Gather around for a seasonal twist on classic stuffing that balances earthy sweetness with tart brightness. This red kuri squash and cranberry version brings vibrant color and complex flavor to your holiday table. It’s a straightforward recipe that delivers impressive results with minimal fuss.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 small red kuri squash (about 2 lbs), peeled, seeded, and cut into ½-inch cubes
– 1 cup fresh cranberries
– 1 large yellow onion, finely diced
– 2 celery stalks, finely diced
– 3 garlic cloves, minced
– 4 cups day-old sourdough bread, cut into ½-inch cubes
– 2 cups unsalted chicken stock, warmed
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup clarified butter
– 2 tbsp fresh sage leaves, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with clarified butter.
2. Heat 2 tablespoons of clarified butter in a large skillet over medium heat until shimmering.
3. Add the diced onion and celery, sautéing for 6-8 minutes until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the cubed red kuri squash and cook for 10 minutes, stirring occasionally, until slightly tender.
6. Tip: For deeper flavor, let the squash develop a light caramelization on the edges.
7. Incorporate the fresh cranberries, chopped sage, and thyme leaves, cooking for 3-4 minutes until cranberries begin to soften and release their juices.
8. Transfer the vegetable mixture to a large mixing bowl and allow it to cool for 5 minutes.
9. Add the sourdough bread cubes, warmed chicken stock, lightly beaten eggs, kosher salt, and black pepper to the bowl.
10. Gently fold all ingredients together until the bread is evenly moistened and the mixture is cohesive.
11. Tip: Avoid overmixing to prevent the bread from becoming mushy.
12. Spoon the stuffing mixture into the prepared baking dish, spreading it into an even layer.
13. Dot the top with the remaining 2 tablespoons of clarified butter.
14. Cover the dish tightly with aluminum foil and bake for 30 minutes.
15. Remove the foil and continue baking for 20-25 minutes until the top is golden brown and crisp.
16. Tip: Check for doneness by inserting a knife into the center; it should come out hot to the touch.
17. Let the stuffing rest for 10 minutes before serving to allow the flavors to settle.
Now, this stuffing boasts a delightful contrast of textures, from the creamy, tender squash to the plump, tart cranberries and crisp bread topping. Nutty undertones from the clarified butter and aromatic herbs complement the sweet and savory profile perfectly. Consider serving it alongside roasted poultry or as a standout vegetarian main with a drizzle of reduced balsamic glaze.
Red Kuri Squash and Caramelized Onion Pizza
Elevate your pizza game with this seasonal twist featuring roasted red kuri squash and deeply caramelized onions. Expect a perfect balance of sweet, savory, and earthy flavors on a crisp crust. It’s an impressive yet approachable dish for any gathering.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb pizza dough, at room temperature
– 1 small red kuri squash (about 1.5 lbs), peeled, seeded, and cut into ½-inch cubes
– 2 tbsp extra-virgin olive oil, divided
– 1 large yellow onion, thinly sliced
– 1 tsp granulated sugar
– ½ cup whole-milk ricotta cheese
– ¼ cup grated Pecorino Romano cheese
– 2 tbsp fresh sage leaves, thinly sliced
– 1 tsp flaky sea salt
– ½ tsp freshly cracked black pepper
Instructions
1. Preheat your oven to 450°F (232°C) with a pizza stone or baking sheet placed on the middle rack.
2. Toss the cubed red kuri squash with 1 tablespoon of extra-virgin olive oil, ½ teaspoon of flaky sea salt, and ¼ teaspoon of black pepper on a rimmed baking sheet.
3. Roast the squash for 18-20 minutes, stirring once halfway, until the cubes are tender and lightly caramelized at the edges.
4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-low heat.
5. Add the thinly sliced onion and cook for 5 minutes, stirring occasionally, until softened.
6. Sprinkle the granulated sugar over the onions and continue cooking for 12-15 minutes, stirring frequently, until the onions are deeply golden brown and caramelized. Tip: A pinch of sugar accelerates caramelization without adding noticeable sweetness.
7. On a lightly floured surface, stretch the room-temperature pizza dough into a 12-inch round. Tip: Letting the dough rest at room temperature for 30 minutes prevents it from snapping back when stretched.
8. Carefully transfer the stretched dough to a piece of parchment paper.
9. Spread the whole-milk ricotta cheese evenly over the dough, leaving a ½-inch border.
10. Scatter the roasted squash cubes and caramelized onions evenly over the ricotta layer.
11. Sprinkle the grated Pecorino Romano cheese, sliced fresh sage, remaining flaky sea salt, and black pepper over the top.
12. Slide the pizza (on the parchment) onto the preheated pizza stone or baking sheet. Tip: Using parchment paper prevents sticking and makes transferring the topped pizza effortless.
13. Bake for 14-16 minutes, until the crust is golden brown and the cheese is bubbling.
14. Remove the pizza from the oven and let it rest for 3 minutes before slicing.
A creamy ricotta base melds with the sweet, nutty squash and rich onions for a complex flavor profile. The crust achieves a satisfying crispness with a tender interior. For a finishing touch, drizzle with a high-quality balsamic glaze or serve alongside a bitter greens salad to cut the richness.
Red Kuri Squash and Pumpkin Seed Pesto Pasta
A robust autumn pasta dish combines roasted squash with nutty pesto for a hearty meal. Red kuri squash offers sweet, chestnut-like notes while pumpkin seeds provide earthy crunch. This vegetarian recipe delivers rich flavor with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 medium red kuri squash, peeled, seeded, and cut into 1-inch cubes
– 3 tablespoons extra-virgin olive oil, divided
– 1 teaspoon kosher salt, divided
– ½ teaspoon freshly cracked black pepper
– ½ cup raw pumpkin seeds
– 2 garlic cloves, peeled
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 1 cup packed fresh basil leaves
– ¼ cup extra-virgin olive oil
– 12 ounces dried rigatoni pasta
– 2 tablespoons unsalted butter
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss squash cubes with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper on the baking sheet.
3. Roast squash for 25-30 minutes until caramelized and fork-tender, turning halfway through.
4. Toast pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned, shaking pan frequently to prevent burning.
5. Combine toasted pumpkin seeds, garlic cloves, Parmigiano-Reggiano, and basil in a food processor.
6. Pulse mixture 8-10 times until coarsely chopped, scraping down sides as needed.
7. With processor running, slowly drizzle in ¼ cup olive oil until a coarse pesto forms.
8. Cook rigatoni in a large pot of heavily salted boiling water for 10-12 minutes until al dente, reserving 1 cup pasta water before draining.
9. Melt butter in the empty pasta pot over medium-low heat.
10. Add roasted squash and pumpkin seed pesto, stirring to combine.
11. Toss cooked pasta with squash-pesto mixture, adding reserved pasta water ¼ cup at a time until sauce coats pasta evenly.
12. Season with remaining ½ teaspoon salt and serve immediately.
Delightfully textured, this pasta features creamy squash chunks against al dente rigatoni with crunchy pesto bits. The nutty pumpkin seed pesto clings beautifully to pasta grooves, creating layers in every bite. For a striking presentation, garnish with additional toasted pumpkin seeds and basil chiffonade.
Red Kuri Squash and Sweet Potato Mash
Gather around a bowl of this vibrant mash that transforms humble winter squash and sweet potatoes into a silky, sweet-savory side. Roasting deepens their natural sugars while a touch of maple syrup and warming spices creates a comforting balance. It’s a simple upgrade to any holiday spread or cozy weeknight dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium red kuri squash (about 2 lbs), halved and seeded
– 2 large sweet potatoes (about 1½ lbs), peeled and cut into 1-inch cubes
– 3 tbsp extra-virgin olive oil, divided
– 2 tbsp pure maple syrup
– 2 tbsp unsalted butter, at room temperature
– ½ tsp ground cinnamon
– ¼ tsp freshly grated nutmeg
– ¼ cup heavy cream, warmed
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2. Brush the cut sides of the squash halves with 1 tablespoon of olive oil and season generously with salt and pepper.
3. Toss the sweet potato cubes with the remaining 2 tablespoons of olive oil, 1 tablespoon of maple syrup, and a pinch of salt on the prepared baking sheet.
4. Place the squash halves cut-side down and scatter the sweet potatoes around them in a single layer.
5. Roast for 35–40 minutes, until the squash flesh is fork-tender and the sweet potatoes are caramelized at the edges.
6. Let the squash cool slightly, then scoop the flesh from the skin into a large bowl, discarding the skin.
7. Add the roasted sweet potatoes, remaining 1 tablespoon of maple syrup, butter, cinnamon, and nutmeg to the bowl.
8. Mash vigorously with a potato masher until mostly smooth, then fold in the warmed heavy cream until fully incorporated.
9. Season to taste with additional salt and pepper, adjusting spices if desired.
The mash should be luxuriously smooth with a subtle graininess from the squash, offering a rich, caramelized sweetness balanced by warm spices. For a festive touch, swirl in a spoonful of crème fraîche or top with toasted pecans just before serving.
Red Kuri Squash and Hazelnut Cake
A moist, earthy cake that transforms humble squash into an elegant dessert. Red kuri squash provides natural sweetness and a velvety crumb, while toasted hazelnuts add a nutty crunch. This autumnal treat is surprisingly simple to prepare yet delivers sophisticated flavor.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 small red kuri squash, halved and seeded
– 1 cup granulated sugar
– ¾ cup unsalted butter, softened
– 3 pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– 1½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp fine sea salt
– 1 tsp ground cinnamon
– ½ tsp freshly grated nutmeg
– ¾ cup hazelnuts, toasted and coarsely chopped
– 2 tbsp clarified butter for greasing
Instructions
1. Preheat oven to 375°F. Place squash halves cut-side down on a parchment-lined baking sheet. Roast for 25 minutes until flesh is fork-tender. Let cool completely.
2. Scoop 1 cup of roasted squash flesh into a bowl; discard skin. Mash thoroughly with a fork until smooth.
3. In a stand mixer fitted with the paddle attachment, cream softened butter and sugar on medium-high speed for 3 minutes until pale and fluffy.
4. Tip: Scrape down the bowl sides halfway through creaming to ensure even mixing.
5. With mixer on low, gradually add beaten eggs and vanilla extract until fully incorporated.
6. Fold in mashed squash until the mixture is homogenous.
7. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
8. Tip: Sift dry ingredients to eliminate lumps and aerate the flour for a lighter crumb.
9. Gradually add dry ingredients to wet mixture, mixing on low speed just until no flour streaks remain.
10. Gently fold in ½ cup of chopped hazelnuts with a spatula.
11. Grease a 9-inch round cake pan with clarified butter, then line the bottom with parchment paper.
12. Tip: Clarified butter prevents sticking better than regular butter due to its higher smoke point and lack of milk solids.
13. Pour batter into prepared pan, smoothing the top with an offset spatula.
14. Sprinkle remaining ¼ cup hazelnuts evenly over the batter.
15. Bake at 350°F for 50-55 minutes, until a toothpick inserted into the center comes out clean and the edges pull away from the pan.
16. Cool cake in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
17. When completely cool, slice with a serrated knife for clean cuts.
Warm spices and toasted nuts create a cozy aroma, while the squash ensures a dense, moist texture that stays fresh for days. Serve slightly warmed with a dollop of crème fraîche or a drizzle of brown butter glaze for extra richness. Leftovers make excellent breakfast slices when toasted and spread with mascarpone.
Summary
My, what a bounty of cozy fall flavors! These 18 red kuri squash recipes make it easy to savor the season. I hope you find a new favorite to try. Let me know which one you love most in the comments below, and don’t forget to pin this roundup to your Pinterest boards to save all this delicious inspiration!
