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Red Kuri Squash
赤皮栗南瓜

I’m always so fascinated by all different types of squash and pumpkins.

This time of the year I go to the farmer’s market hoping to find some interesting squash.

And I did find a really cool one!

This had a name tag, “Red Kuri Squash”.

It was my first encounter with this kind of squash and I was very excited.

As you can see, the meat as well as the skin is bright orange.

When I did a quick search I found out that I do not need to peel the skin, so I kept it on.

I simply cooked it with soy based broth.

This is one of my favorite ways to cook squash, particularly the ones that originated in Japan; based on the name I’m pretty sure that red kuri squash is originally from Japan.

This is a wonderful way to enjoy this beautiful fall season.

Red Kuri Cooked in Soy Broth adapted from this recipe (Japanese)

About 1/3 red kuri squash, cut into bite sized pieces
1 tablespoon sugar
1 tablespoon water
2 tablespoon sake
1.5 tablespoon mirin
1 tablespoon soy sauce

1. Place squash pieces in a single layer in a pan.
2. Sprinkle sugar over the squash. Wait for a half hour to one hour until the squash gives out water (or sweats).
3. Add water and sake. Boil and then turn down to low heat. Add soy sauce and continue to cook covered over low heat for 10 to 15 minutes or so until the squash is cooked through. Check occasionally to prevent the squash from burning as it’s cooked with a small amount of liquid.

Happy squash season everyone!

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