As the leaves begin to change colors and the crisp fall air sets in, there’s nothing quite like cooking with the season’s bounty of delicious squashes. Among the many varieties available, red kuri squash stands out for its sweet, nutty flavor and versatile nature. Whether you’re a seasoned chef or a curious cook, these 18 mouth-watering recipes showcase the best of what red kuri squash has to offer.
From comforting soups and hearty stews to elegant risottos and savory pies, there’s something on this list for every taste and occasion. And with its rich flavor profile and vibrant orange color, red kuri squash is sure to add a pop of excitement to any fall menu. So why not get cooking and discover the delightful world of red kuri squash? In this article, we’ll take you on a culinary journey through 18 delicious recipes that highlight the unique charms of this beloved winter squash.
Roasted Red Kuri Squash Soup with Coconut Milk
Roasted Red Kuri Squash Soup with Coconut Milk: A creamy and comforting soup that celebrates the sweet and nutty flavors of roasted red kuri squash, paired with the richness of coconut milk.
Ingredients:
– 1 medium-sized Red Kuri squash (about 2 lbs)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 can full-fat coconut milk
– Optional: garlic powder, cumin, or nutmeg for added flavor
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
2. Drizzle with olive oil and season with salt and pepper. Roast for 45-50 minutes, or until flesh is tender and caramelized.
3. Scoop out roasted squash flesh and transfer to a blender or food processor.
4. Add vegetable broth, coconut milk, and optional spices (if using). Blend until smooth.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Red Kuri Squash and Sage Risotto
This creamy risotto combines the natural sweetness of roasted Red Kuri squash with the earthy flavor of sage, perfect for a cozy autumn evening. The slow-cooked Arborio rice and roasted squash come together in a rich and comforting dish.
Ingredients:
– 1 medium Red Kuri squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cups vegetable or chicken broth, warmed
– 1 cup Arborio rice
– 2 tablespoons white wine (optional)
– 2 tablespoons butter
– 4 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 45 minutes or until tender.
2. In a large pot, heat butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. Stir in roasted squash, chopped sage, and white wine (if using). Season with salt and pepper to taste.
6. Serve warm, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour 15 minutes
Spiced Red Kuri Squash and Lentil Curry
This hearty curry combines the natural sweetness of red kuri squash with the comforting warmth of lentils, all tied together with a blend of aromatic spices.
Ingredients:
– 1 medium red kuri squash (about 2 lbs), peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Salt and pepper, to taste
– 2 cups vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, cinnamon, and cardamom. Cook, stirring constantly, for 1 minute.
3. Add squash and lentils. Cook for 2-3 minutes, stirring occasionally.
4. Add broth and bring to a boil. Reduce heat, cover, and simmer until squash is tender, about 25-30 minutes.
5. Season with salt and pepper to taste. Garnish with cilantro, if desired.
Cooking Time: 35-40 minutes
Red Kuri Squash and Goat Cheese Tart
Celebrate the flavors of fall with this savory tart, featuring roasted Red Kuri squash and creamy goat cheese. Perfect for a cozy dinner party or a quiet evening at home.
Ingredients:
– 1 large Red Kuri squash (about 2 lbs)
– 1 sheet of frozen puff pastry, thawed
– 8 oz goat cheese, crumbled
– 1/4 cup caramelized onions (see note)
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash: Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 45-50 minutes or until tender.
3. Roll out puff pastry to a thickness of about 1/8 inch (3 mm).
4. Spread the caramelized onions over the center of the pastry, leaving a 1-inch border around the edges.
5. Arrange the roasted squash on top of the onions.
6. Crumble the goat cheese over the squash.
7. Fold the pastry edges up to create a crust, pressing gently to seal.
8. Brush with egg wash (beaten egg mixed with 1 tsp water) and bake for 25-30 minutes or until golden brown.
9. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 1 hour 15 minutes
Maple-Glazed Red Kuri Squash Wedges
Elevate your fall gatherings with this simple yet impressive side dish, featuring the rich flavor of maple syrup and the natural sweetness of Red Kuri squash.
Ingredients:
– 1 medium Red Kuri squash (about 2 lbs)
– 1/4 cup pure maple syrup
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: fresh thyme or rosemary leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, then scoop out seeds and pulp.
3. Cut each half into 8 wedges, about 1/2 inch thick.
4. In a small bowl, whisk together maple syrup and olive oil. Brush both sides of the squash wedges with the glaze.
5. Season with salt and pepper to taste.
6. Arrange the wedges on a baking sheet lined with parchment paper.
7. Roast for 25-30 minutes, or until tender and caramelized.
Cooking Time: 25-30 minutes
Red Kuri Squash and Kale Salad with Pomegranate
Discover the sweet and savory combination of roasted red kuri squash, curly kale, and juicy pomegranate seeds. This seasonal salad is a perfect representation of autumn’s flavors.
Ingredients:
– 1 medium red kuri squash
– 2 cups curly kale leaves
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup pomegranate seeds
– 2 tablespoons apple cider vinegar
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the red kuri squash in half, scoop out the seeds, and place it on a baking sheet lined with parchment paper.
3. Roast the squash for 45-50 minutes or until tender.
4. In a large bowl, massage the kale leaves with olive oil and season with salt and pepper to taste.
5. Once the squash is cooked, let it cool slightly before scooping out the flesh into the bowl with the kale.
6. Toss in pomegranate seeds and apple cider vinegar.
7. Serve immediately.
Cooking Time: 45-50 minutes
Red Kuri Squash and Chorizo Stuffed Peppers
This recipe combines the natural sweetness of Red Kuri squash with the spicy kick of chorizo, all wrapped up in a crunchy bell pepper package. Perfect for a quick weeknight dinner or a flavorful brunch option.
Ingredients:
– 4 bell peppers, any color
– 1 medium Red Kuri squash, cooked and mashed
– 1/2 pound Spanish chorizo, sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large skillet, cook chorizo over medium-high heat until browned, about 5 minutes. Add onion and garlic; cook until onion is translucent.
4. Stuff each bell pepper with the squash mixture, then top with the chorizo mixture.
5. Place peppers in a baking dish and drizzle with olive oil. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Creamy Red Kuri Squash and Ginger Soup
This comforting soup is a perfect blend of warm spices and creamy texture, featuring the sweet and nutty flavor of red kuri squash. Perfect for a cozy evening or as a starter for a special occasion.
Ingredients:
– 1 medium red kuri squash (about 2 lbs), peeled, seeded, and cubed
– 2 inches fresh ginger, peeled and grated
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 tablespoon unsalted butter
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the grated ginger in butter until fragrant.
2. Add the cubed squash and cook until tender, about 10 minutes.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Use an immersion blender or transfer soup to a blender to puree until smooth.
5. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: About 30-40 minutes
Red Kuri Squash and Black Bean Enchiladas
This recipe combines the natural sweetness of roasted red kuri squash with the rich flavors of black beans, spices, and melted cheese, wrapped in crispy tortillas. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 2 medium red kuri squashes (about 2 lbs)
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Enchilada sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F.
2. Roast the squashes for 45 minutes, or until tender and caramelized.
3. In a large skillet, cook the onion and garlic until softened. Add cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
4. Add black beans to the skillet and stir to combine.
5. Assemble the enchiladas by spreading a layer of bean mixture onto each tortilla, followed by shredded cheese and roasted squash. Roll up and place seam-side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas and top with additional cheese.
7. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: About 1 hour 15 minutes
Red Kuri Squash and Apple Crumble
This recipe combines the natural sweetness of roasted red kuri squash with tender apples, topped with a crunchy oat crumble. Perfect for a cozy fall evening or Thanksgiving dinner.
Ingredients:
– 1 medium Red Kuri Squash (about 2 lbs)
– 2-3 apples, peeled and sliced
– 1/4 cup brown sugar
– 2 tbsp butter
– 1/2 cup rolled oats
– 1/4 cup chopped walnuts
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half and scoop out seeds. Place on a baking sheet, cut side up.
3. Roast the squash for 45 minutes, or until tender.
4. In a large skillet, combine sliced apples, brown sugar, and butter. Cook over medium heat until apples are tender, about 10 minutes.
5. In a separate bowl, mix together oats, chopped walnuts, and salt.
6. Assemble the crumble by placing the cooked apple mixture into a baking dish, followed by the roasted squash halves.
7. Top with the oat mixture and bake for an additional 20-25 minutes, or until golden brown.
Cooking Time: 1 hour 15 minutes
Red Kuri Squash and Sage Pasta Bake
This recipe combines the natural sweetness of roasted red kuri squash with the savory flavor of sage, all wrapped up in a creamy pasta bake. Perfect for a cozy night in or a special occasion.
Ingredients:
– 1 medium red kuri squash
– 8 oz pasta (such as pappardelle or fettuccine)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated mozzarella cheese for topping (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash in the olive oil, garlic, and sage for 30-40 minutes, or until tender.
3. Cook pasta according to package instructions.
4. In a large bowl, combine cooked pasta, roasted squash, Parmesan cheese, and heavy cream. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and top with grated mozzarella cheese (if using).
6. Bake for 20-25 minutes, or until the top is golden brown.
Cooking Time: Approximately 45-50 minutes
Red Kuri Squash and Chickpea Stew
This comforting stew is a perfect blend of fall flavors, with the sweetness of roasted red kuri squash paired with the creaminess of chickpeas. A flavorful and nutritious meal that’s ready in under an hour.
Ingredients:
– 1 medium red kuri squash (about 2 lbs)
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Roast the squash for 30-40 minutes or until tender.
4. In a large pot, heat oil over medium heat. Add onion and garlic; cook until softened (5 minutes).
5. Add cumin, smoked paprika, salt, and pepper; cook for 1 minute.
6. Stir in chickpeas, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
7. Once the squash is cooked, scoop out flesh and add to the stew.
8. Simmer for an additional 5 minutes; serve hot.
Cooking Time: 45-55 minutes
Red Kuri Squash and Bacon Quiche
This savory quiche is a perfect combination of roasted red kuri squash, crispy bacon, and creamy eggs. It’s a delicious brunch or dinner option that’s sure to please.
Ingredients:
– 1 large Red Kuri squash (about 2 lbs), peeled and cubed
– 6 slices of bacon, diced
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 4 large eggs
– Salt and pepper to taste
– Pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Roast the squash cubes in a baking dish with olive oil, salt, and pepper for about 30 minutes, or until tender.
3. Cook the diced bacon in a pan until crispy. Remove from heat and set aside.
4. In a large skillet, sauté the onion and garlic until softened.
5. Roll out the pie crust and place it in a 9-inch tart pan. Fill with the cooked squash, bacon, and cheese mixture.
6. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper. Pour over the filling.
7. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 45-50 minutes
Red Kuri Squash and Cranberry Stuffing
This recipe combines the natural sweetness of roasted red kuri squash with the tartness of cranberries, creating a unique and delicious stuffing perfect for the holiday season.
Ingredients:
– 1 medium red kuri squash (about 2 lbs)
– 1/4 cup fresh or frozen cranberries
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup cubed bread (white or whole wheat)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Roast squash for 45-50 minutes, or until tender and caramelized.
4. In a skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
5. Stir in cranberries, sage, salt, and pepper. Cook for 2-3 minutes.
6. Stuff each squash half with the cranberry mixture and bread cubes.
Cooking Time: 1 hour 15 minutes
Red Kuri Squash and Caramelized Onion Pizza
This autumnal pizza combines the natural sweetness of roasted red kuri squash with the depth of caramelized onions, all atop a crispy crust. Perfect for a cozy night in.
Ingredients:
– 1 medium red kuri squash (about 2 lbs), peeled and cubed
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup caramelized onions (homemade or store-bought)
– 1 pizza dough ball
– 1/4 cup shredded mozzarella cheese
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash with olive oil, salt, and a pinch of black pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large skillet, caramelize the onion over medium-low heat for about 20-25 minutes or until dark golden brown.
4. Roll out pizza dough to desired thickness. Top with roasted squash, caramelized onions, and mozzarella cheese.
5. Bake for 15-18 minutes or until crust is golden brown.
6. Garnish with chopped thyme leaves, if desired.
Cooking Time: 45-55 minutes
Red Kuri Squash and Pumpkin Seed Pesto Pasta
This autumnal pasta dish combines the natural sweetness of roasted red kuri squash with the nutty flavor of pumpkin seed pesto, creating a warm and comforting meal perfect for the season.
Ingredients:
– 1 medium red kuri squash (about 2 lbs)
– 1/4 cup pumpkin seeds
– 1/2 cup olive oil
– 4 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 8 oz pasta of your choice (e.g., pappardelle or linguine)
– Salt for the cooking water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash: Cut the squash in half, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper. Roast for 45 minutes, or until tender.
3. Make the pesto: In a food processor, combine pumpkin seeds, garlic, Parmesan cheese, parsley, and remaining 1/4 cup olive oil. Process until smooth.
4. Cook pasta according to package instructions. Drain and set aside.
5. Combine roasted squash and pesto with cooked pasta. Toss to coat.
6. Serve warm, garnished with additional parsley if desired.
Cooking Time: approximately 1 hour
Red Kuri Squash and Sweet Potato Mash
A deliciously comforting side dish that combines the natural sweetness of roasted sweet potatoes and red kuri squash, perfect for a cozy evening meal. This recipe is easy to make and packed with nutrients.
Ingredients:
– 1 large red kuri squash (about 2 lbs)
– 2 large sweet potatoes (about 1 lb each)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, nutmeg, or brown sugar for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the sweet potatoes into 1-inch cubes and place on a baking sheet lined with parchment paper.
3. Roast the sweet potatoes in the preheated oven for 45-50 minutes, or until they’re tender when pierced with a fork.
4. Meanwhile, cut the red kuri squash in half lengthwise and scoop out the seeds. Place the squash halves on a separate baking sheet lined with parchment paper.
5. Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender and caramelized.
6. Scoop the roasted sweet potatoes and squash into a large bowl and mash together using a fork or potato masher. Season with salt, pepper, and any desired additional flavorings.
Cooking Time: Approximately 1 hour and 15 minutes
Red Kuri Squash and Hazelnut Cake
Celebrate the flavors of fall with this moist and aromatic cake, featuring roasted Red Kuri squash and toasted hazelnuts.
Ingredients:
– 1 small Red Kuri squash (about 2 lbs), peeled and cubed
– 1 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 4 large eggs
– 2 teaspoons vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup chopped hazelnuts
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. Roast the squash cubes in a single layer on a baking sheet at 400°F (200°C) for 30 minutes, or until tender.
3. In a large mixing bowl, cream together butter and sugar. Beat in eggs one at a time, followed by vanilla extract.
4. Whisk together flour, baking powder, and salt. Add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in roasted squash and chopped hazelnuts.
6. Divide the batter evenly between the prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Summary
Get ready to fall in love with the delicious flavors of Red Kuri squash! This season’s must-have ingredient shines in these 18 mouthwatering recipes. From creamy soups and hearty risottos, to savory curries and sweet desserts, there’s something for everyone. Try roasting it with coconut milk, stuffing peppers with chorizo and goat cheese, or baking it into a crispy tart. Whether you’re a seasoned chef or a curious cook, these recipes will inspire you to get creative in the kitchen and make the most of this versatile ingredient.
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