Are you ready to make the most of red kuri squash this season?
With its nutty flavor, vibrant color, and incredible versatility, red kuri squash brings both flavor and nutrition to your meals.
This delightful winter squash doesn’t just look good—it’s easy to cook and packed with nutrients that your family will love.
Wondering if you need to peel it or what to do with the seeds?
We’ve got all the answers you need to confidently prepare this squash.
Do You Need to Peel Red Kuri Squash?
One of the best features of red kuri squash is that its skin is edible, which saves time in the kitchen.
You can cook it with the skin on, especially when roasting, as the skin softens beautifully.
However, if you prefer a smoother texture, peeling can still be an option, especially if you’re making soups or purees.
If you decide to peel your red kuri squash, having a high-quality vegetable peeler is key. A sturdy peeler, like the OXO Good Grips Swivel Peeler on Amazon, makes peeling easy and comfortable. Its sharp blade is perfect for handling thicker skins, saving you effort and minimizing waste.
Can You Eat the Seeds of Red Kuri Squash?
Yes, the seeds of red kuri squash are entirely edible! Roasted red kuri squash seeds make a tasty, nutritious snack similar to pumpkin seeds.
They’re packed with fiber and healthy fats, adding a delightful crunch to salads, soups, or even as a simple snack on their own.
After scooping the seeds out, rinse and dry them, then toss with a little olive oil and seasonings. Spread them on a baking sheet like this one, and roast at 350°F (175°C) for about 10-15 minutes, stirring halfway through until they’re golden and crispy.
Cooking Red Kuri Squash: Roasting, Air Frying, and Pureeing
Roasting
Roasting brings out the squash’s natural sweetness.
To roast, cut the squash into chunks or slices, drizzle with olive oil, and season with salt, pepper, and any other favorite spices like cinnamon or smoked paprika.
Then, arrange the pieces on a non-stick baking sheet and roast at 400°F (200°C) for 25-30 minutes until tender and caramelized.
Air Frying
For a quicker, hands-off cooking method, try using an air fryer.
This option keeps the squash’s texture light and slightly crispy, perfect as a snack or side dish.
Toss the squash pieces with a bit of oil and seasoning, and air fry at 375°F (190°C) for 15-20 minutes.
A reliable air fryer like the one on Amazon can transform this squash into a crispy, delicious treat.
Pureeing
Red kuri squash’s creamy texture makes it ideal for soups and purees.
After roasting, add the squash to a high-powered blender with some vegetable broth, garlic, and herbs for a quick, velvety soup.
A sturdy Vitamix blender makes blending a breeze and produces a perfectly smooth consistency every time.
Essential Tools for Red Kuri Squash
Having the right tools on hand can make preparing red kuri squash much easier and more enjoyable. Here are some must-haves:
- Chef’s Knife: A sharp knife is essential for cutting through squash safely and efficiently. A versatile chef’s knife can be used for all types of squash and other kitchen tasks.
- Vegetable Peeler: Even though you can leave the skin on, a high-quality peeler, like the OXO Good Grips, is handy if you want a smoother texture.
- Storage Containers: After cooking, use airtight containers to store any leftovers in the fridge. These keep your squash fresh and ready to use in salads or reheated as a side dish.
Red kuri squash is a nutritious, delicious ingredient that can transform simple recipes into comforting fall meals.
Its edible skin and seeds make it easy to work with, and with the right tools, you can quickly prep, peel, and cook it in any way you choose.
Simple Roasted Red Kuri Squash Recipe
This recipe brings out the warm, nutty flavor of red kuri squash and turns it into a deliciously tender, buttery side dish or recipe base. It’s quick, versatile, and practically foolproof, making it perfect for those cozy fall meals or family dinners. Plus, with just a few ingredients, this dish comes together beautifully.
Ingredients
- 1 red kuri squash (about 2.5 lbs), seeds removed, cut into 1-2 inch slices
- 4 shallots, roughly sliced
- 3 tbsp extra virgin olive oil
- Sea salt
- Black pepper
Directions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Squash: In a large bowl, coat the squash slices with extra virgin olive oil, ensuring each piece is evenly covered. Arrange them on a baking sheet, leaving space between slices. Sprinkle generously with sea salt and black pepper.
- Roast the Squash: Place the baking sheet in the oven and roast for 20 minutes. Flip the squash slices over, add the shallots to the baking sheet, and roast for an additional 20 minutes until the squash and shallots are soft and nicely browned.
- Serve or Store: Let the squash cool slightly. Serve as a warm side dish, garnished with the roasted shallots. If using in another recipe, remove the flesh from the skin and mash. (The skin is edible, so feel free to snack on it!)
Enjoy this dish as-is or pair it with your favorite fall recipes! Want to make prep even easier? Check out this OXO Peeler and other tools on Amazon to streamline your kitchen time.