Red Kuri Squash is a Japanese winter squash (also called Hokkaido pumpkin) with a red-orange skin. This is probably my favorite squash. It tastes earthier than butternut, very chestnutty, with a hint of sweetness. My favorite ways to use Red Kuri Squash are to make a puree that pairs nicely with meat or fish; or as a soup.
Super Simple How To: Puree Instructions
Cut the squash into wedges, drizzle with oil and sprinkle with salt and pepper. Roast for 45 minutes in a 400 degree oven. Let the wedges cool and then peel off the skin. Puree in your vitamix, blender, or food processor with some bone broth or vegetable broth and some lemon juice.