Are you looking for a delicious and nutritious addition to your cooking repertoire? Look no further than the humble red kuri squash! With its sweet, nutty flavor and versatility in both sweet and savory dishes, this winter squash is a game-changer. From soups and curries to risottos and baked goods, the possibilities are endless when it comes to using red kuri squash.
In this article, we’ll be sharing 19 delicious recipes that showcase the best of what red kuri squash has to offer. Whether you’re in the mood for a hearty soup or a sweet treat, we’ve got you covered with a variety of ideas to get your taste buds dancing.
So, let’s dive in and explore the wonderful world of red kuri squash recipes!
Roasted Red Kuri Squash Soup
This hearty soup is a perfect blend of sweet and savory flavors, with the natural sweetness of roasted red kuri squash taking center stage. Aromatic spices and creamy coconut milk add depth and richness to this comforting bowl.
Ingredients:
– 1 large red kuri squash (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Fresh cilantro, for garnish
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. Drizzle with olive oil and sprinkle with cumin, smoked paprika, salt, and pepper.
4. Roast for 45-50 minutes or until tender and caramelized.
5. Scoop flesh into a blender or food processor with onion, garlic, broth, and coconut milk. Blend until smooth.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro.
Cooking Time: 1 hour 15 minutes (including roasting time)
Red Kuri Squash and Coconut Curry
This recipe combines the natural sweetness of roasted Red Kuri squash with the warmth of coconut curry, perfect for a cozy evening meal. The simplicity of this dish makes it ideal for a quick weeknight dinner or as a flavorful side dish.
Ingredients:
– 1 large Red Kuri squash (about 2 lbs)
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
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 squash for 45-50 minutes or until tender and caramelized.
4. In a large pan, heat coconut oil over medium heat. Add onion and cook until softened (about 5 minutes).
5. Add garlic, cumin, curry powder, and roasted squash to the pan. Stir to combine.
6. Pour in coconut milk and season with salt and pepper. Simmer for 10-15 minutes or until flavors have melded together.
Cooking Time: Approximately 1 hour
Stuffed Red Kuri Squash with Quinoa and Kale
Stuffed Red Kuri Squash with Quinoa and Kale Recipe
Nourishing and flavorful, this recipe combines the sweetness of roasted squash with the nutty goodness of quinoa and the earthy taste of kale.
Ingredients:
– 2 medium Red Kuri squash
– 1 cup cooked quinoa
– 2 cups chopped curly kale
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large bowl, mix cooked quinoa, chopped kale, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each squash half with the quinoa-kale mixture, dividing it evenly.
5. Place the stuffed squash on a baking sheet lined with parchment paper.
6. Roast for 45-50 minutes or until the squash is tender and filling is heated through.
7. Top with crumbled feta cheese (if using) and serve warm.
Cooking Time: 45-50 minutes
Red Kuri Squash Risotto with Sage
This autumnal risotto recipe combines the natural sweetness of roasted Red Kuri squash with the earthy flavor of sage, creating a comforting and satisfying dish perfect for a chilly evening.
Ingredients:
– 1 large Red Kuri squash (about 2 lbs), peeled and cubed
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 2 tablespoons chopped fresh sage
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large saucepan, sauté onion and garlic in butter until softened.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. Stir in roasted squash, white wine (if using), and chopped sage.
7. Cook for an additional 2-3 minutes or until rice is creamy and tender.
8. Season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 45-50 minutes.
Red Kuri Squash and Lentil Stew
Warm up with this hearty and nutritious stew, perfect for a chilly evening. This recipe combines the sweet flavors of red kuri squash with the comforting texture of lentils.
Ingredients:
– 1 medium Red Kuri Squash (about 2 lbs)
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 30-40 minutes or until tender.
4. In a large pot, heat oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
5. Add lentils, cumin, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
6. Add roasted squash, vegetable broth, and stir to combine.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
8. Serve hot, garnished with cilantro if desired.
Cooking Time: 45-50 minutes
Baked Red Kuri Squash with Maple Syrup
This recipe showcases the natural sweetness of Red Kuri squash, perfectly balanced by a hint of maple syrup. The result is a deliciously tender and flavorful side dish perfect for any occasion.
Ingredients:
– 1 large Red Kuri squash (about 2 lbs)
– 2 tbsp pure maple syrup
– 1 tsp ground cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
4. Drizzle maple syrup over each squash half, then sprinkle with cinnamon and salt.
5. Bake for 45-50 minutes or until the flesh is tender and caramelized.
Cooking Time: 45-50 minutes
Red Kuri Squash Puree with Cinnamon
This recipe is a delicious and comforting way to enjoy the sweet, nutty flavor of Red Kuri squash. With a hint of cinnamon, it’s perfect as a side dish or used as a base for other recipes.
Ingredients:
– 1 medium Red Kuri squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/4 cup heavy cream
– 1 tsp ground cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and dot with butter.
4. Roast for 45-50 minutes, or until the flesh is tender and caramelized.
5. Scoop the cooked squash into a blender or food processor.
6. Add heavy cream, cinnamon, and salt; blend until smooth.
7. Taste and adjust seasoning as needed.
Cooking Time: 55-60 minutes
Red Kuri Squash and Apple Soup
This recipe combines the sweet flavors of roasted Red Kuri squash and apples with a hint of spice, perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium Red Kuri squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2-3 apples, peeled and chopped (Granny Smith or your favorite variety)
– 4 cups chicken or vegetable broth
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– Optional: heavy cream or coconut cream for added richness
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 45 minutes, or until tender.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add roasted squash, chopped apples, broth, cinnamon, salt, and pepper to the pot.
6. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until apples are tender.
7. Use an immersion blender or regular blender to puree the soup to desired consistency.
Cooking Time: Approximately 1 hour and 15 minutes
Red Kuri Squash Pancakes
Elevate your breakfast game with these nutritious and delicious Red Kuri Squash Pancakes! Made with roasted red kuri squash, these pancakes are packed with vitamins A and C, potassium, and fiber.
Ingredients:
– 1 medium-sized red kuri squash
– 2 cups all-purpose flour
– 4 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Optional toppings: maple syrup, chopped nuts, or fresh fruit
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the red kuri squash in half and roast for 30-40 minutes, or until tender.
3. Let the squash cool, then mash it in a bowl.
4. In a separate bowl, whisk together flour, sugar, baking powder, and salt.
5. In another bowl, whisk together milk, egg, and melted butter.
6. Combine the dry ingredients with the wet ingredients, then fold in the mashed red kuri squash.
7. Heat a non-stick skillet or griddle over medium heat.
8. Drop 1/4 cupfuls of batter onto the skillet and cook for 2-3 minutes per side, or until golden brown.
9. Serve warm with your choice of toppings.
Cooking Time: Approximately 15-20 minutes
Red Kuri Squash and Chickpea Salad
This vibrant salad combines the natural sweetness of roasted Red Kuri squash with the creamy texture of chickpeas, all tied together with a zesty lemon vinaigrette.
Ingredients:
– 1 medium Red Kuri squash (about 2 lbs)
– 1 can chickpeas (15 oz), drained and rinsed
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the Red Kuri squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Roast for 45 minutes or until tender.
4. In a medium bowl, whisk together garlic, lemon juice, salt, and pepper.
5. Add chickpeas to the bowl and stir to combine.
6. Once the squash is cool enough to handle, scoop out the flesh and add it to the bowl with the chickpeas.
7. Toss gently to combine.
8. Garnish with fresh parsley or cilantro leaves.
Cooking Time: 45 minutes
Red Kuri Squash Pie with Pecan Crust
Red Kuri Squash Pie with Pecan Crust Recipe
Summary: This sweet and savory pie combines the natural sweetness of Red Kuri squash with a crunchy pecan crust, perfect for fall or winter celebrations.
Ingredients:
– 1 medium Red Kuri squash (about 2 lbs)
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup pecans, chopped
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash: Cut the squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet, cut side up, and drizzle with the melted butter. Roast for 30-40 minutes or until tender.
3. Prepare the filling: Scoop the roasted squash flesh into a blender or food processor. Add the heavy cream, sugar, salt, cinnamon, nutmeg, and ginger. Blend until smooth.
4. Assemble the pie: Pour the squash mixture into a 9-inch pie dish. Top with the chopped pecans.
5. Bake the pie: Place the pie on a baking sheet and bake for 35-40 minutes or until the crust is golden brown.
Cooking Time: 1 hour 10-15 minutes
Red Kuri Squash and Spinach Lasagna
This recipe combines the natural sweetness of roasted Red Kuri squash with the earthy flavor of spinach, all wrapped up in a rich and creamy lasagna. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 medium Red Kuri squash
– 2 cups fresh spinach leaves
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash in a single layer on a baking sheet with 1 tablespoon of olive oil, salt, and pepper until tender, about 45 minutes.
3. Cook lasagna noodles according to package instructions.
4. In a large skillet, sauté spinach with salt and pepper until wilted.
5. In a mixing bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
6. Assemble the lasagna by layering roasted squash, cooked noodles, spinach mixture, and cheese mixture in a 9×13-inch baking dish.
7. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes.
Cooking Time: 45 minutes
Red Kuri Squash and Black Bean Tacos
A flavorful twist on traditional tacos, this recipe combines the sweetness of roasted Red Kuri squash with the earthiness of black beans, all wrapped up in a crispy corn tortilla.
Ingredients:
– 1 medium Red Kuri squash
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8 corn tortillas
– Shredded cheese (optional)
– Chopped cilantro (optional)
Instructions:
1. Preheat oven to 400°F.
2. Cut the squash in half and roast for 45 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
4. Add black beans, cumin, and chili powder to the skillet. Cook for 5 minutes, stirring occasionally.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by slicing roasted squash and adding it to tortillas with black bean mixture.
Cooking Time: 1 hour
Red Kuri Squash and Goat Cheese Tart
This savory tart combines the warm, comforting flavors of roasted red kuri squash with the creaminess of goat cheese, all wrapped up in a flaky pastry crust. Perfect for a cozy fall evening or as a side dish for your next dinner party.
Ingredients:
– 1 medium Red Kuri Squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 8 oz Goat Cheese, crumbled
– 1/4 cup chopped fresh thyme
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel and cube the squash into 1-inch pieces.
3. Toss with olive oil, salt, and pepper on a baking sheet; roast for 30 minutes or until tender.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
5. Arrange roasted squash on one half of the pastry, leaving a 1/2-inch border.
6. Sprinkle goat cheese and thyme over the squash.
7. Fold the other half of the pastry over the filling; press edges to seal.
8. Brush with egg wash (beaten egg mixed with 1 tbsp water) for golden brown finish.
9. Bake for an additional 25-30 minutes, or until pastry is golden.
Cooking Time: 55-60 minutes
Red Kuri Squash and Pear Smoothie
Nourish your body with this unique and delicious blend of red kuri squash, pears, and spices.
Ingredients:
– 1 medium red kuri squash (about 2 cups cooked)
– 1 ripe pear (such as Bartlett or Anjou), peeled, cored, and chopped
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Ice cubes (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the red kuri squash in half, scoop out seeds and pulp, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender.
4. Let the roasted squash cool, then peel and chop into chunks.
5. In a blender, combine the cooked squash, pear, Greek yogurt, honey, cinnamon, and nutmeg.
6. Blend until smooth and creamy, adding ice cubes if desired for a thicker consistency.
Cooking Time: 50 minutes (roasting the squash)
Red Kuri Squash and Walnut Muffins
Experience the sweetness of autumn with these moist and flavorful muffins, infused with the natural sweetness of red kuri squash and the richness of walnuts.
Ingredients:
– 1 cup cooked and mashed red kuri squash
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup chopped walnuts
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, and mashed squash. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in chopped walnuts.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Red Kuri Squash and Rosemary Focaccia
This recipe combines the natural sweetness of roasted red kuri squash with the earthy flavor of rosemary, all wrapped up in a crispy focaccia. Perfect as a side dish or used as a base for sandwiches.
Ingredients:
– 1 medium red kuri squash (about 2 lbs)
– 1/4 cup olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp salt
– 1 tsp sugar
– 1 packet active dry yeast
– 3 cups all-purpose flour
– 1/4 cup warm water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. In a large mixing bowl, combine yeast and warm water; let sit for 5 minutes.
4. Add flour, salt, sugar, and rosemary to the bowl; mix until a shaggy dough forms.
5. Knead the dough for 10 minutes; shape into a ball.
6. Place the dough on a baking sheet lined with parchment paper.
7. Roasted squash halves on top of the dough.
8. Bake for an additional 20-25 minutes, or until crust is golden brown.
Cooking Time: Approximately 1 hour and 15 minutes
Red Kuri Squash and Chocolate Chip Cookies
This recipe combines the natural sweetness of Red Kuri squash with the richness of dark chocolate chips, creating a unique and delicious cookie experience. Perfect for a snack or dessert.
Ingredients:
– 1 cup cooked and mashed Red Kuri squash
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1 cup dark chocolate chips (at least 60% cocoa)
– 1 large egg
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
4. Add the mashed Red Kuri squash and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
6. Stir in chocolate chips.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake for 12-14 minutes or until edges are lightly golden brown.
Cooking Time: 12-14 minutes
Red Kuri Squash and Gingerbread Loaf
This unique bread combines the natural sweetness of red kuri squash with the spices and warmth of gingerbread, creating a perfect blend for the fall season.
Ingredients:
– 1 medium-sized red kuri squash (about 2 lbs), cooked and mashed
– 2 cups all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup dark brown sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, cinnamon, nutmeg, and ginger.
3. In a separate bowl, combine mashed squash, brown sugar, butter, eggs, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
Cooking Time: 45-50 minutes
Conclusion
Get ready to delight your taste buds with these 19 delicious Red Kuri Squash recipes! From soups and curries to risottos, stews, and baked goods, there’s something for everyone. Try roasting it with maple syrup for a sweet and savory twist or pureeing it with cinnamon for a warm and comforting treat. You’ll also find creative uses like stuffing it with quinoa and kale or using it in pancakes, salads, and even lasagna! Whatever your taste buds desire, Red Kuri Squash is the perfect canvas to get creative with.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
