'Uchiki Kuri' is a very productive Japanese variety of winter squash with thick walled deep orange skin. Its creamy yellow flesh is nutty and sweet. Each squash weigh between four and seven pounds, with a flavor that is reminiscent of chestnuts. Harvest when skin feels tough and can resist being punctured with a fingernail.
Hard-skinned squash can be difficult to peel and are most easily cooked in their skin. Split squash in half, scoop out seeds and roast, cut-side down until tender.
Hard-skinned squash can be difficult to peel and are most easily cooked in their skin. Split squash in half, scoop out seeds and roast, cut-side down until tender.
Blend cooked squash flesh into soup with fennel, onions, root vegetables, curry or fall spices. Grate flesh and bake into gratins or casseroles with cream and cheese. Puree with syrup or vanilla for compote or bake diced squash into bread pudding with apples. Hard red kuri squash will keep in cool, dry storage for up to six weeks.
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