Red Kuri Squash Recipes – A Cheat-Sheet

What is Red Kuri Squash?

Red Kuri squash is a teardrop-shaped winter squash with distinctive orange skin. But are you aware of any red Kuri squash recipes? Hubbard is squash-like in shape but much smaller and easier to handle. You can fry its thin, hard skin and eat it.

The flesh of red Kuri is a creamy golden color, silky texture, and tastes somewhat like cooked chestnuts. In actuality, “Kuri” is the Japanese term for chestnut. 

red kuri squashes

How to Cook Kuri Squash

The average weight of one of these big squash is between three and four pounds. Choose a squash that is heavy for its size, has even coloring throughout, and has no soft areas. Red Kuri has a shelf life of several months, provided that you keep it in a dry and cold location. 

After you have sliced it open, place unused bits in a plastic bag, place the bag in the refrigerator, and then cook the squash as soon as possible. Because it is so challenging to peel red Kuri squash, you may leave the skin on when after cooking the squash. You can cook them whole, halved, sliced into wedges or cubes, or split and cut into cubes. 

Please do not throw away the seeds; instead, scoop them out and toast them like pumpkin seeds. To cook a whole squash, you must make holes in the skin in several locations so the steam can escape while cooking. You can eat the skin once you cook it well since it gets softer.

The silky and sugary flesh of the Red Kuri squash goes wonderfully with milk and creams of all kinds, including dairy and coconut. In addition, herbs, beans, curry, and spices are delicious complements to this squash. 

You can bake it into pies and muffins or use it as an ingredient in casseroles, soups, and curries. It is possible to use red Kuri squash instead of acorn squash and other types of squash that do not require peeling before cooking.

The Red Kuri Squash’s Taste

It takes on an extraordinarily silky and velvety texture when you cook the squash. The flavor is nutty, only slightly sweet, and has an earthy quality; it reminds one of chestnut. The interior of a Red Kuri has a buttery yellow color and tastes. It feels very much like the chestnuts that you cook. 

You can translate the word “Kuri”  from Japanese as chestnut. Red Kuri squash, like many other types of winter squash, is a powerhouse of health: It is an excellent source of nutrients such as vitamin A and vitamin C, as well as potassium, calcium, and iron.

Can You Eat the Skin of a Red Kuri Squash?

Yes. You can eat the skin of winter squash. Let’s get that out of the way right from the bat. We will not discourage you from eating the skin of the squash you purchase from the supermarket since, in all honesty, you are free to do so at your discretion. Don’t be afraid to try. We’ll let you live your life.

On the other hand, you won’t catch us eating the skin of any old squash. The primary reason is that some of them are unpleasant to consume. Keep in mind that the terms edible and tasty are not synonymous. The skin of winter squash can become extremely tight and stringy, making it nearly impossible to tear apart. 

Even if you cook the squash to perfection as a whole, the presence of a textural antagonist like this might still ruin the dish. Which varieties of squash, then, are best enjoyed with the skin still attached? Our collection has three distinct kinds of squash, and none require peeling before consumption. These are honey nut, acorn, and delicata squashes, respectively. 

The thin skin of these cultivars becomes delicate and simple to chew when cooked in methods such as roasting, braising, or simmering. When you bite into the squash, you won’t encounter any resistance from the skin. However, “obstacle” is the most appropriate descriptor for squash with thicker, more gnarly skins. 

We strongly recommend the Peeling of Kuri, kabocha, or butternut squash. If you remove the peel before eating the tender and sweet flesh, you will have a much more pleasurable experience. Existence itself is difficult enough. 

We do not require additional blows to the face (or tongue?). When determining whether or not to consume the skin of the squash, it is essential to consider the vegetable’s size. The likelihood that the skin will be thin and tender increases in proportion to the size of the squash. You won’t be successful in every situation, but the vast majority of the time, you will be.

How to Make Red Kuri Squash

How does red Kuri squash taste? The Red Kuri Squash has a beautiful flavor that is earthy and nutty. Chestnut is the literal meaning of the word “Kuri,” which has its roots in Japanese culture. The consistency is tender yet firm, and it’s smooth and creamy in a pleasant way. When roasted, it is just fantastic, bringing out all of its natural sweetness and creaminess. 

These flavors match well, creating an appealing side dish that is quick to throw together and cooks for approximately 30 minutes in an oven that has been preheating. You massage it with coconut oil, dried ancho chili powder, a little maple syrup, and salt. The skin becomes more tender after cooking, and you can even eat it. 

Because of this, the preparation is simple and very healthy because many vitamins are present in the skin. Before you begin slicing the squash, you should ensure that the outside has been well cleaned by washing it and, if necessary, using a scrub brush. To prepare the red Kuri squash, you will need the following ingredients:

  • Red Kuri squash (or use delicata or kabocha)
  • Coconut oil
  • Maple syrup
  • Ancho chili powder or you could use ordinary chili powder in its place
  • Coriander
  • Salt and pepper

To make your red Kuri squash, you will follow the following steps:

  1. To make the paste, combine the coconut oil, maple syrup, ancho powder, coriander, salt, and pepper in a mixing bowl and stir until smooth. Set the paste aside.
  2. Cut the squash in half lengthwise with a sharp knife and use a spoon to remove the seeds from each side.
  3. Place the cut side on the cutting board with the skin facing up, and slice it into approximately one-inch (2.54 centimeters) wide strips.
  4. Utilizing your hands is the most effective method for spreading the massage. Rub each piece until the coating is mostly even throughout.
  5. Arrange the slices on a sheet pan in a single layer.
  6. Bake in an oven preheated to 425 degrees for approximately 25 to 30 minutes.
red kuri squash soup

Red Kuri Squash Soup Recipe

Time: 40 minutes

Serving size: 6 to 8 servings

Prep time: 10 minutes

Cook time:  30 minutes

Nutritional Facts

  • Folate: 0.23 ounces (5.7 grams)
  • Vitamin: A
  • Iron: 0.00003 ounces (0.00067 grams)
  • Potassium: 0.036 ounces (0.89585 grams)
  • Calories: 79.95kcal
  • Protein: 0.064 ounces (1.82 grams)
  • Carbohydrates: 0.633 ounces (17.94 grams)
  • Dietary Fiber: 0.2024 ounces (5.74 grams)
  • Calcium: 1.012 ounces (28.7 milligrams)

Equipment Needed

  • An oven
  • Paper foils
  • A knife
  • Blender
  • Bowls


  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 14-ounce(396.9 grams) coconut milk; reserve ¼ cup for garnish
  • 1 stalk lemongrass (or 1 tablespoon lime zest)
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon red curry paste
  • 1 cup water or vegetable broth, more as needed for consistency
  • 1 medium red Kuri (or butternut) squash, about 3 pounds (1.36 kilograms)
  • 2 shallots, sliced in half
  • 3 garlic cloves, unpeeled

Garnish With

  • Toasted, chopped cashews
  • Microgreens
  • Reserved coconut milk


  1. Place a big baking sheet in the oven and preheat it to 400 degrees Fahrenheit (11.83 degrees Celcius) while you line it with parchment paper. After shortening the squash, scrape the insides to remove the seeds. Turn the cut sides of the squash and shallots over on the baking sheet, drizzle with olive oil, and season with pinches of salt and pepper. Bake until tender. Wrap each whole clove of garlic in foil, then set it on the sheet. Roast in the oven for 40 to 50 minutes, or until the squash is fork-tender and the shallots have developed a good brown color.
  2. To prepare the lemongrass, cut the root end off of the stalk as well as the higher, more fibrous stem. You should pound the branch with a rolling pin to loosen the layers, then peel off the thick outer layers and dice the more delicate inner parts. Take one chopped tablespoon’s worth of lemongrass.
  3. Remove the meat from the squash, remove the paper from the garlic and peel it. Place the squash, shallots, garlic, lemongrass, ginger, curry paste, and a couple of generous pinches of salt and pepper in a blender. Blend until smooth. Mix till it becomes creamy. Blend again after adding the liquid, broth, water, lime juice, or olive oil. To achieve the correct thickness of the soup, thin it down with additional water or broth. Add extra salt, pepper, and lime juice to taste, and adjust the seasoning as necessary.
  4. Place the soup in individual dishes and top each one with a dollop of coconut milk, some roasted cashews, and some micro greens.

Other Red Kuri Squash Recipes

Apart from the above recipe, you can prepare your red Kuri squash in other ways. You may add some yogurt, crunchy chickpeas, roasted pumpkin seeds, Aleppo chili pepper, and fresh cilantro to the top of the Kuri Squash Soup. 

The yogurt contributes significantly to the “coolness” of this soup, which is a contrast that I appreciate, and everything else contributes to the delicious crunchiness of this soup. You achieve the lovely pumpkin-like form of the reddish-orange Kuri squash by removing the ridges. They have a candied flavor and a nuttiness. Here is another recipe you may find interesting:

Soup Made With Roasted Red Kuri Squash and Harissa

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4 servings

Nutritional Facts

  • Sodium: 0.04 ounces (0.8987 grams)
  • Fat: 0.328 ounces (9.3 grams)
  • Protein: 0.243 ounces (6.9 grams)
  • Saturated Fat: 0.208 ounces (5.9 grams)
  • Carbohydrates: 1.196 ounces (33.9 grams)
  • Fiber: 0.286 ounces (8.1 grams)
  • Serving size: without yogurt
  • Calories: 235
  • Sugar: 0.289 ounces (8.2 grams)

Equipment Needed

  1. Medium pot
  2. Blender
  3. Baking sheet


  • pinch of salt
  • 1 to 2 tablespoons harissa paste (or sub: 1 teaspoon cumin seeds (or ground),1 teaspoon coriander seeds (or ground), 1 teaspoon caraway seeds, 1 ½ teaspoon smoked paprika ¼ teaspoon cayenne (for medium spicy)
  • ½ teaspoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 2 lb Red Kuri Squash ( or small pumpkin, or acorn squash)
  • 1 can chickpeas, rinsed ( or 1 cup soaked, dry garbanzos), patted dry.
  • 2 teaspoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 4 to 4 ½ cups water or stock
  • pinch pepper
  • 2 Tablespoon coconut oil, ghee, or butter
  • ½ onion- diced
  • 1 apple – diced
  • 3 garlic cloves

To garnish, use unflavored yogurt, yogurt that has been smoked, crunchy chickpeas, roasted pumpkin seeds, chopped cilantro, and scallions.


  1. Set the oven temperature to 425 degrees Fahrenheit (12.6 degrees Celcius).
  2. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and set the squash halves, open side down, on a baking sheet coated with parchment paper. Roast the squash in the oven for 30 to 40 minutes, or until it reaches the desired tenderness, softness, and golden brown color.
  3. After draining and rinsing the chickpeas, press them dry with paper towels to get a crispy texture. You should add salt, pepper, and smoked paprika. Then, spread the mixture on a separate sheet pan after tossing it in olive oil (enough to coat gently).
  4. Roast the chickpeas for about 20 minutes or until they are crispy.
  5. Over medium-high heat, melt the coconut oil into a medium-sized pot. Stirring constantly, sauté the onion and apple for two to three minutes, and then add the garlic while reducing the heat to medium. Continue to sauté for an additional five minutes until the garlic has developed a golden aroma and the onions have become soft. Toast the harissa paste (or the spices) for one minute while stirring constantly. Take the pan off the heat.
  6. Put the onion and apple mixture together with one cup of water in the blender (use this to rinse the pot). Blend everything well while carefully covering the blender with a cloth and pressing the lid very firmly. Blend until the onions and spices reach a very smooth consistency. Put the ingredients back into the pot.
  7. Remove and discard the squash skins after you have peeled the squash. After bringing the squash, the remaining water (or stock), and the salt to a very smooth consistency in a blender, return the mixture to the stove and stir. Cook over medium-low heat while adding the maple syrup and vinegar. Adjust salt to taste.
  8. Garnish each serving with a swirl of plain yogurt or “smoked yogurt,” crunchy chickpeas, toasted Kuri pumpkin seeds, Aleppo chili flakes, and fresh cilantro.
  9. Instead of the spices, you might incorporate a few tablespoons of harissa paste or more, according to personal preference, into the mixture. The so-called “smoked yogurt” is just ordinary yogurt that has undergone seasoning with a little bit of smoked paprika.


  1. In place of the spices, you might mix in a few tablespoons, or more according to personal preference, of harissa paste.
  2. The “smoked yogurt” is essentially just ordinary yogurt with an addition of a little smoked paprika. It is possible to smoke yogurt at a low temperature; to do so, set a small pan of yogurt on top of a larger pan of ice in a smoker and let it smoke for half an hour.
red kuri squash


Is cooking red Kuri squash among your favorite meals? We hope the above recipe will be of great help to you. However, there are options to choose from, and enjoy your favorite delicious meal in the comfort of your kitchen. Not limited to our provided recipe, you can share your opinion on what you think about our recipe on how to cook Kuri squash. Buon appetito!