As the days grow shorter and the nights grow cooler, our thoughts turn to warm, comforting meals that evoke the cozy feeling of autumn. And what better way to do that than with the sweet, nutty flavor of red kuri squash? This underrated ingredient is a game-changer for fall cooking, and we’re excited to share 20 delicious recipes that showcase its versatility.
From creamy soups to savory stews, from roasted side dishes to decadent desserts, we’ve got you covered. Whether you’re a seasoned cook or just looking for some inspiration to get you through the busy fall season, these red kuri squash recipes are sure to become new favorites. So grab your favorite cookbook, preheat your oven, and get ready to cozy up with the rich flavors of autumn.
Creamy Red Kuri Squash Soup with Crispy Sage
Warm up with a rich and comforting Creamy Red Kuri Squash Soup infused with crispy sage leaves. This autumnal delight is perfect for a cozy evening or as a starter for your next gathering.
Ingredients:
– 1 medium red kuri squash (about 2 lbs)
– 2 tablespoons butter
– 1 onion, chopped
– 4 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup chicken broth
– Salt and pepper to taste
– Fresh sage leaves, 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. Roast the squash for 45 minutes or until tender.
4. In a large pot, sauté the onion and garlic in butter until softened.
5. Add the roasted squash, heavy cream, and chicken broth to the pot. Season with salt and pepper.
6. Simmer for 10-15 minutes or until the soup has thickened slightly.
7. Crisp fresh sage leaves by pan-frying them in a little butter until golden brown.
8. Serve the warm soup garnished with crispy sage leaves.
Cooking Time: Approximately 1 hour 30 minutes
Roasted Red Kuri Squash with Maple and Thyme
Roasted Red Kuri Squash with Maple and Thyme Recipe
Summary:
Bring out the natural sweetness of red kuri squash by roasting it with a hint of maple syrup and thyme. This side dish is perfect for fall and winter meals.
Ingredients:
– 1 large red kuri squash (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp pure maple syrup
– 2 tsp fresh thyme leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the squash cubes with maple syrup, thyme, salt, and pepper until they are evenly coated.
3. Spread the squash mixture on a baking sheet lined with parchment paper in a single layer.
4. Roast for 30-40 minutes or until the squash is tender and caramelized, flipping halfway through.
Cooking Time:
30-40 minutes
Red Kuri Squash Risotto with Parmesan and Herbs
This creamy risotto celebrates the sweet and nutty flavors of roasted Red Kuri squash, paired with the savory notes of Parmesan cheese and a sprinkle of fresh herbs. A perfect autumnal dish to warm up any meal.
Ingredients:
– 1 medium Red Kuri squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/4 cup white wine (optional)
– 2 tablespoons unsalted butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh thyme leaves or parsley, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the squash for about 45 minutes, or until tender.
2. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
3. Add garlic and Arborio rice; cook, stirring constantly, for 1-2 minutes.
4. If using wine, add it to the pot and cook until absorbed.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding more.
6. When the squash is cool enough to handle, scoop out the flesh and stir it into the risotto.
7. Remove from heat; stir in butter and Parmesan cheese. Season with salt and pepper.
8. Serve immediately, garnished with fresh herbs.
Cooking Time: 45 minutes (including roasting time)
Spiced Red Kuri Squash and Coconut Curry
Experience the warmth of Indian spices combined with the natural sweetness of red kuri squash, all wrapped up in a creamy coconut curry.
Ingredients:
– 1 medium red kuri squash (about 2 lbs), peeled and cubed
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon garam masala powder
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat the coconut oil in a large skillet over medium heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, coriander, turmeric, and garam masala. Cook for an additional minute.
4. Add the squash and stir to combine with the spice mixture.
5. Pour in the coconut milk and season with salt and pepper to taste.
6. Simmer the curry for 20-25 minutes, or until the squash is tender.
Cooking Time: 25 minutes
Red Kuri Squash and Lentil Stew
This hearty stew combines the natural sweetness of Red Kuri squash with the comforting warmth of lentils, perfect for a cozy meal on a chilly evening. With its rich flavors and satisfying texture, this dish is sure to become a staple in your repertoire.
Ingredients:
– 1 medium Red Kuri squash (about 2 lbs), peeled and cubed
– 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 (optional)
– 4 cups vegetable broth
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large pot, sauté onion and garlic in remaining 1 tablespoon olive oil until softened.
4. Add lentils, cumin, smoked paprika (if using), and roasted squash to the pot. Stir in vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
6. Season with salt and pepper to taste.
Cooking Time: Approximately 1 hour
Savory Red Kuri Squash Tart with Caramelized Onions
A sweet and savory tart that highlights the rich flavor of red kuri squash, perfectly balanced by caramelized onions. Perfect as a side dish or main course.
Ingredients:
– 1 large red kuri squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 sheet puff pastry, thawed
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
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 season with salt and pepper. Roast for 45-50 minutes or until tender.
4. Meanwhile, caramelize onions by cooking them in a pan over medium heat with garlic until golden brown (about 20-25 minutes).
5. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
6. Arrange roasted squash and caramelized onions on one half of the pastry, leaving a 1-inch border.
7. Sprinkle Parmesan cheese over the filling.
8. Fold the other half of the pastry over the filling and press edges to seal.
9. Brush with egg wash and bake for an additional 20-25 minutes or until golden brown.
10. Garnish with thyme leaves, if desired.
Cooking Time: 1 hour 15 minutes
Red Kuri Squash and Sage Fettuccine
This autumnal pasta dish combines the sweetness of roasted red kuri squash with the earthy flavor of sage, all wrapped up in a creamy fettuccine sauce. A perfect comfort food for a chilly fall evening.
Ingredients:
– 1 medium red kuri squash (about 2 lbs)
– 12 oz fettuccine pasta
– 4 tbsp unsalted butter
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and roast for 45-50 minutes, or until tender.
2. Cook fettuccine pasta according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
4. Add roasted squash to the skillet, along with chopped sage and Parmesan cheese. Toss to combine.
5. Combine cooked fettuccine pasta with the squash mixture. Season with salt and pepper to taste.
Cooking Time: 55-60 minutes
Baked Red Kuri Squash with Wild Rice Stuffing
Elevate your fall dining experience with this flavorful and nutritious recipe, featuring the sweet and nutty flavors of red kuri squash paired with the earthy goodness of wild rice.
Ingredients:
– 2 medium red kuri squashes (about 1 1/2 lbs)
– 1 cup cooked wild rice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 tablespoon butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cooked wild rice, chopped onion, minced garlic, thyme, salt, and pepper.
4. Stuff each squash half with the wild rice mixture, dividing it evenly.
5. Drizzle the tops with olive oil and dot with butter.
6. Place the stuffed squashes on a baking sheet lined with parchment paper.
7. Bake for 45-50 minutes or until the flesh is tender and caramelized.
Red Kuri Squash and Chickpea Tagine
This hearty tagine combines the sweetness of red kuri squash with the nutty flavor of chickpeas, all wrapped up in a rich and aromatic spice blend.
Ingredients:
– 1 medium red kuri squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 2 cups vegetable broth
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, and cinnamon; cook for 1 minute.
4. Add squash, chickpeas, broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the squash is tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Red Kuri Squash Gnocchi with Brown Butter Sauce
Experience the warm flavors of fall with this unique and delicious dish featuring tender gnocchi made from roasted Red Kuri squash.
Ingredients:
– 2 large Red Kuri squashes, peeled and cubed
– 1 cup all-purpose flour
– 1/4 cup semolina flour
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– Salt, to taste
– Brown Butter Sauce (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil and season with salt. Roast for 45 minutes or until tender.
2. Mash roasted squash in a bowl using a fork or potato masher. Let cool slightly.
3. In a separate bowl, combine flours, Parmesan cheese, and egg. Mix well to form a dough. Gradually add mashed squash, mixing until a smooth consistency is achieved.
4. Divide the dough into 4 portions and roll each into a long rope. Cut into 1-inch pieces to form gnocchi.
Brown Butter Sauce
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– Salt, to taste
Instructions:
1. Melt butter in a saucepan over medium heat. Cook for 5-7 minutes or until golden brown.
2. Add garlic and cook for an additional minute.
Cooking Time: Gnocchi – 3-4 minutes to cook; Brown Butter Sauce – 10-12 minutes total. Serve gnocchi with warm brown butter sauce and enjoy!
Red Kuri Squash and Spinach Lasagna
A creative twist on traditional lasagna, this recipe combines the rich flavors of roasted red kuri squash with the earthiness of spinach. Perfect for a cozy dinner party or a family gathering.
Ingredients:
– 1 medium Red Kuri Squash (about 2 lbs)
– 2 cups fresh spinach leaves
– 8 lasagna noodles
– 2 cups ricotta cheese
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the Red Kuri Squash for 45 minutes, or until tender.
3. Cook lasagna noodles according to package instructions.
4. In a large skillet, heat olive oil and sauté spinach with garlic until wilted.
5. Assemble lasagna by layering roasted squash, lasagna noodles, ricotta cheese mixture, and shredded mozzarella cheese.
6. Top with Parmesan cheese and parsley.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 1 hour 15 minutes
Honey-Glazed Red Kuri Squash with Toasted Pecans
This autumnal dish combines the natural sweetness of red kuri squash with the richness of toasted pecans, all tied together with a hint of honey. Perfect for a cozy evening or as a side dish for your holiday table.
Ingredients:
– 1 large red kuri squash (about 2 lbs)
– 1/4 cup honey
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup pecan halves
– Fresh thyme leaves for garnish (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 small bowl, mix together honey, olive oil, salt, and pepper.
4. Brush the mixture evenly onto both squash halves.
5. Place the squash on a baking sheet lined with parchment paper, cut side up.
6. Toast the pecans in a dry skillet over medium heat for 2-3 minutes or until fragrant.
7. After the squash has roasted for 45 minutes, sprinkle toasted pecans and thyme leaves (if using) onto each half.
8. Return to the oven for an additional 15 minutes, or until the squash is tender and caramelized.
Cooking Time: 60 minutes
Red Kuri Squash and Apple Soup with Cinnamon
This comforting soup combines the natural sweetness of red kuri squash and apples with a hint of warm cinnamon, perfect for a chilly fall or winter evening.
Ingredients:
– 1 large red kuri squash (about 2 lbs), peeled, seeded, and cubed
– 2-3 apples, peeled and chopped
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cinnamon
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the cubed squash, apples, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the squash is tender.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Stir in the ground cinnamon and adjust seasoning as needed.
5. Serve warm, garnished with chopped fresh herbs or a dollop of sour cream if desired.
Cooking Time: 25-30 minutes
Red Kuri Squash and Goat Cheese Galette
Red Kuri Squash and Goat Cheese Galette: A Seasonal Delight
This savory galette showcases the warm flavors of red kuri squash, goat cheese, and fresh herbs, perfect for a cozy fall or winter evening.
Ingredients:
– 1 Red Kuri squash (about 2 lbs), peeled and cubed
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup goat cheese, crumbled
– 1/4 cup chopped fresh sage
– 1/4 cup chopped fresh thyme
– Salt and pepper to taste
– 1 sheet puff pastry, thawed
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash with olive oil, garlic, salt, and pepper until coated.
3. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
4. Arrange squash mixture in the center of the pastry, leaving a 1-inch border around.
5. Top squash with crumbled goat cheese, chopped sage, and thyme.
6. Fold edges of pastry up over the filling, pressing gently to seal.
7. Brush crust with beaten egg for a golden glaze.
8. Bake for 35-40 minutes or until crust is golden brown.
Slow-Roasted Red Kuri Squash with Garlic Confit
This recipe showcases the rich flavors of red kuri squash and roasted garlic, perfect for a cozy autumn evening. With minimal effort, you’ll be rewarded with a tender and aromatic side dish.
Ingredients:
– 1 large red kuri squash (about 2 lbs)
– 6-8 cloves of garlic
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or sage for garnish
Instructions:
1. Preheat your oven to 275°F (135°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place it on a baking sheet lined with parchment paper.
3. In a small bowl, mix together olive oil, salt, and pepper. Brush the mixture evenly onto both squash halves.
4. Roast the squash for 45-50 minutes or until tender and caramelized.
5. While the squash is roasting, prepare the garlic confit: place cloves of garlic on a piece of foil, drizzle with a little olive oil, and season with salt and pepper. Fold the foil to create a packet and roast alongside the squash for 45-50 minutes or until tender and mashed.
6. Serve the roasted squash with the mashed garlic confit spooned over the top. Garnish with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Red Kuri Squash Pancakes with Maple Syrup
Start your day with a delicious twist on traditional pancakes using roasted Red Kuri squash, perfect for fall and winter mornings. These fluffy pancakes are flavored with the sweetness of maple syrup and topped with a hint of nutmeg.
Ingredients:
– 1 small Red Kuri squash (about 2 lbs)
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted butter
– Maple syrup for serving
– Nutmeg to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half and roast for 30-40 minutes, or until tender.
2. Scoop out the flesh and blend with a fork until smooth. Let cool slightly.
3. In a bowl, whisk together flour, sugar, baking powder, and salt. Add egg, milk, and melted butter; stir until combined.
4. Stir in the roasted squash puree until well combined.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls. Cook for 2-3 minutes, flip, and cook an additional 1-2 minutes, or until golden brown.
6. Serve warm with maple syrup drizzled on top and a sprinkle of nutmeg.
Cooking Time: 20-25 minutes
Smoky Red Kuri Squash and Black Bean Chili
This hearty chili recipe combines the natural sweetness of red kuri squash with the smokiness of chipotle peppers, all wrapped up in a rich black bean broth.
Ingredients:
– 1 medium red kuri squash (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 1 chipotle pepper in adobo sauce, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 can diced tomatoes
– 1 cup vegetable broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, cook onion, garlic, and red bell pepper over medium heat until softened.
4. Add black beans, cumin, smoked paprika, chipotle pepper, diced tomatoes, and vegetable broth. Simmer for 20-25 minutes or until flavors meld.
5. Stir in roasted squash and season with salt and pepper to taste.
Cooking Time: About 45-50 minutes
Red Kuri Squash and Walnut Bread
Warm up with the rich flavors of this autumnal bread, featuring roasted Red Kuri squash and crunchy walnuts.
Ingredients:
– 1 medium Red Kuri squash (about 2 lbs)
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast
– 1 cup warm water
– 1/4 cup chopped fresh parsley
– 1/2 cup chopped walnuts
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the Red Kuri squash: Cut it in half, scoop out seeds and pulp, and place cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 45 minutes or until tender.
3. In a large mixing bowl, combine flour, salt, sugar, and yeast.
4. Add warm water, parsley, walnuts, and roasted squash to the dry ingredients. Mix until a sticky dough forms.
5. Knead the dough on a floured surface for 10 minutes.
6. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
7. Preheat oven to 375°F (190°C). Bake the bread for 35-40 minutes or until golden brown.
Cooking Time: Approximately 2 hours, including roasting time.
Caramelized Red Kuri Squash and Kale Salad
Roast red kuri squash to bring out its natural sweetness and pair it with the earthy flavor of kale, all wrapped up in a tangy and refreshing salad.
Ingredients:
– 1 large red kuri squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 4 cups curly kale, stems removed and chopped
– 1/2 cup crumbled feta cheese (optional)
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash with olive oil, salt, and pepper until coated.
3. Spread squash on a baking sheet and roast for 30-40 minutes or until caramelized.
4. While squash is roasting, heat a skillet over medium-high heat. Add sliced onion and cook for 5-7 minutes or until translucent.
5. In a large bowl, combine roasted squash, cooked onion, chopped kale, crumbled feta (if using), and apple cider vinegar. Toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Red Kuri Squash Puree with Ginger and Nutmeg
This recipe brings together the natural sweetness of Red Kuri squash, the spiciness of ginger, and the warmth of nutmeg to create a comforting puree perfect for chilly fall and winter days.
Ingredients:
– 1 medium Red Kuri squash (about 2 lbs)
– 2 inches fresh ginger, peeled and chopped
– 1/2 teaspoon ground nutmeg
– 1/4 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds. Place it on a baking sheet, cut side up.
3. Roast the squash for 45 minutes, or until tender and caramelized.
4. Scoop the cooked squash into a blender or food processor.
5. Add the chopped ginger, nutmeg, and heavy cream (if using). Blend until smooth.
6. Taste and adjust seasoning as needed.
Cooking Time: 50-60 minutes
Summary
Get cozy this autumn with these 20 delicious recipes featuring Red Kuri squash as the star ingredient. From creamy soups to savory tarts, and from risottos to curries, there’s something for every taste bud. Try your hand at making Creamy Red Kuri Squash Soup with Crispy Sage or Roasted Red Kuri Squash with Maple and Thyme. Or go global with Spiced Red Kuri Squash and Coconut Curry or Red Kuri Squash and Chickpea Tagine. With so many options, you’ll be all set for a squash-filled autumn season.
