I was a bit of a nerd about the English language (12 years of Catholic schooling will have that effect on you!), so I clearly recall lessons about homophones.
They’re two words that sound the same but are spelled differently.
Like kuri….and curry.
Totally different spelling – same pronunciation. No wonder English is so hard to learn!
So, what the heck is red kuri squash...and what do you do with it?
- It looks like a small red-orange pumpkin but without the ridges.
- It can be cooked and eaten with the skin on (yay for saving a step and not having to peel it!).
- It’s loaded with filling fiber, and vision/heart/immune-boosting vitamins.
- Its golden-orange flesh is slightly nutty and sweet.
- You can roast it, puree it into a soup, or braise it – which is what I did today!
This was my first time making kuri squash, but I just followed the same process of breaking down any other squash – cut off the top (stem) and bottom ends, cut it in half, scooped out the seeds, and then chopped it up.
I think you’ll really like this recipe and the others included below as you try kuri squash for what might be the first time! 🙂
- 1 red kuri squash, halved, seeds removed, chopped into 1-inch chunks
- 2 tablespoons coconut oil (or grass-fed butter)
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- ½ teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- ½ teaspoon sea salt
- ½-2/3 cup water
- Heat a large skillet over medium-high heat. Add the oil, followed by the squash, and cook for a few minutes, stirring occasionally.
- Stir in the garlic, curry powder, cayenne pepper and cinnamon, then add ¼ inch of water (~1/2 – 2/3 cup) to the skillet and bring it to a boil.
- Once it’s boiling, cover the skillet and reduce the heat to a simmer (low heat). Cook until the squash pierces easily with a fork, about 15-20 minutes.
- Drain off any excess liquid (I had some extra) and then taste and season with sea salt.
Looking for more kuri squash recipes? Try one of these!