Don’t you just love this time of year?? As soon as I know Halloween is coming, I am swept up in a haze of orange that informs my every artistic endeavor through Thanksgiving (whereupon the palette will morph to reds and greens). The small table above, which graces my kitchen, has been standing as homage to the season. The afghan-turned-tablecloth, flipped upside down to its earthy, orangey-red and golden hues, bears witness to the bounty of fall. Five squashes have greeted me as I enter the kitchen: the homegrown pumpkins, the supermarket smaller versions, used as decoration and (ta da!) the kuri squash, a new and highly recommended addition to my fall repertoire!
One of the perks of visiting Oak Hill Farm was my introduction to kuri squash, which is that large orange ribbed squash sitting on the left in the photo above. Perhaps some of you are familiar with it but I was not. Apparently it’s known by a variety of names including Japanese squash, orange hokkaido and uchiki kuri squash, and it would appear we have the Japanese to thank for its development. I’m certain I was ready to try this squash because of its seeming similarity to pumpkin. What I had not anticipated was that I am finding it a far superior squash to pumpkin, and I was most anxious to share the good news with you, hoping you will be able to find it among your local farmer’s markets and give it a try!
The kuri squash that is in the above photo has since been poked with an apple corer [the thought of an exploding squash in my oven gives me great pause] and was baked in a 375 degree F. oven for over an hour, until being stabbed with a fork met with no resistance. I removed it from the oven and allowed it to cool slightly, and then was delighted to find the skin could be pulled off very easily. I sliced it in quarters, removed the seeds and popped the quarters in the Cuisinart. I was utterly amazed to discover that the puree was undoubtedly THE best squash I have ever eaten in my life. I didn’t even want to adulterate it with any seasonings whatsoever. No. I wanted to sit down with a spoon and feast on it, is what I wanted to do. Oh, YUM! Unbelieveably sweet and refined. I refrained from my hungry pangs as I recognized immediately how delicious it would be as a baked alternative to traditional sweet potatoes (no need to add the sugar!) and measured out the puree into two equal portions of two cups each and spooned each portion into freezer bags, saved for Christmas, when Antonia will be coming up and celebrating the holiday with me. (Yay!)
So I called my Darling Daughter and told her at length of the virtues of kuri squash and promised her if I ran into any more in the near future I would send one down. Ask and ye shall receive. Yesterday when I ventured down to a (larger) farmer’s market in Sonoma County I was delighted to find an organic farmer with an abundance of kuri squashes! Hallelujah!
I’ve already popped the smaller one in the oven as I’m dying to try combining two recipes to “see if it works”–and if it does, I promise to share Thanksgiving week. And the second one will go in a box and sent down to Darling Daughter, as she plans to cook a turkey for friends.
May the spirit of the holidays be gracing your hearts and homes. I leave you with an image from the front of my house. I light them each morning to cheer early morning risers and each evening to kindle the spirit of the season.
Love and season’s blessings,
Kathryn xoxo
Posted on November 16th, 2008 by Kathryn
Filed under: Plants
Wonderful article on the scarf initiative!
front page online version
http://www.ukiahdailyjournal.com/
🙂
Just stumbled over your blog while seeking kuri squash seed source. Nice!
For your info, and several of your readers, Kuri squash is supposed to be available at Seeds for Change, under the name of “Uchiki Kuri”. I’m about to order some – about 15 seeds, $3.69 + postage, I think.
Website http://www.seedsofchange.com
Try Google for other possible sources. Incidentally, Google has references to good-sounding recipes for Kuri squash.
Good luck – and good eatin’ Bob Loveless
Good luck.
Hi,Bob, Thanks for giving us the name of kuri squash at Seeds of Change. I happen to have an entire bottle full of seeds, thanks. But, yes, there will be people searching! Kathryn xoxo
I discovered Kuri Squash today at the supermarket (Von’s). I was looking for banana squash, but what a delight to bring my lovely orange Kuri home and cook it in the microwave, take out the seeds, and add Stevia, vanilla & cinnamon. I’ll have it for dinner tonight! Thanks for telling us about YOUR discovery.
Hi, Welda! Welcome! I think kuri squash is happily on the rise! I saw some in Safeway recently! Hurray! Bet it becomes a staple in our homes within a couple of years. Lucky us. Thanks for sharing! Kathryn xoxo
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I’ve been buying kuri squash at Wild Oats in Denver for several years. WO was bought last year by Whole Foods. The Whole Foods produce guy at my store told me they’d no longer carry kuris as there’s “not enough interest in them.” Sigh. Does anyone know if they’ll grow in Denver’s climate? I have the space and the interest in trying them….
Welcome, Carolyne! I can understand your frustration. I also have felt the frustration of discovering this whole other line of delicious squashes that few mainstream markets seem interested in exploring. I was aware Wild Oats was bought up by Whole Foods. If I were in your shoes I’d be writing to Whole Foods corporate office and ask them to consider carrying kuri and why. I don’t know if CO has a long enough growing season to sustain a squash like kuri. Perhaps if you started it from seed indoors and gave it a running start and then put it in the sunniest location you have access to? Good luck! Let me know! Kathryn xoox
I obtained some heirloom Kuri squash seeds during a ceremonial seed exchange last spring..these plants are amazing. I have 4 plants, that stretch over a space of about 30 feet in diameter..so far..they are escaping the garden. We harvested a couple of little ones the other day and they are delicious…I also have tomatillos growing wild…somehow…I didn’t plant any..
Hi, Vicki! Lucky you! They are not that easy to come by. Late as it is I have several starter plants I’m just putting in the ground. I’m hoping that they will take off before the rains come in. I think they will! I know exactly what you mean about escaping the garden and I can’t wait to say same. They are truly my favorite squash. Delicious! Good for you for planting them! Kathryn xoxo
Just in the process of harvesting (and eating). You can’t beat Red Kuri in any category -flavour, texture etc. This is now my favorite squash by far!
Try this recipe: Clean and peel and cut in approx 1″ tranches. Melt butter and arrange tranches in tray. Arrange peach (mango also works) slices on top. Sprinkle with brown sugar and some orange juice cover with foil and bake in oven. Sorry I don’t keep precise measurements as I just throw things together as I am an instinctive man cook.
The result will be spectacular as you will end up with a “candied” squash product that has the texture of some of the taste of sweet potato. Tastes good cold also!
Hi, Lou and welcome! Thank you for this delicious recipe! It sounds perfect for the upcoming holidays! Kathryn xoxo