Red Kuri Creations

When your day starts off like this, how can you not be happy?

When I walked into the house this afternoon, I almost tripped on the Red Kuri squash on the front steps. Time to move this pesky squash from decorative to dinner.

Red Kuri, also known as Red Curry, is a relative of the Kabocha and is chock-full of plump little seeds, perfect for roasting and snacking on.

Simple Roasted Squash Seeds

As many pumpkin seeds as you can muster from the inner squash

Water

Olive oil

Coarse sea salt

Rinse the seeds off in a bowl and remove as much of the fleshy orange bits. Spread seeds on a baking sheet and drizzle with 1 Tbsp olive oil. Sprinkle sea salt and mix so all seeds are coated. Bake at 375 for 30 minutes or until seeds begin to brown.

These little gems are a good source of vitamin E, iron and protein!

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With the Red Kuri fleshy part, I microwaved it so I could "peel" off the skin. Peel is the operative word. For 15 minutes, I fought with those scalding hot bits of squash, trying my hardest to scrape off every bit of meat from the skin. These squashes are much more difficult to remove the skin from, then, say, a butternut. I realized I should have written this post from the view of a Halloween/horror movie character. I sound like a character right out of a horror movie!!!

I sauteed some onions and garlic, added a can of vegetable stock, 12 ounces of fat-free milk, and the squash. I pureed, and voila!

Red Kuri with Curry Soup

1 stubborn Red Kuri

2 Tbsp. olive oil

1 onion, chopped

2 Tbsp pureed garlic

15 ounces vegetable broth

12 ounces fat-free milk

1 Tbsp. cumin

1 tsp. nutmeg

1 tsp. turmeric

Salt and pepper

Saute olive oil, onions, garlic, and squash until onions soft. Add vegetable broth and bring to a boil. Simmer for 5 minutes. Transfer to a blender and puree (BE CAREFUL! Hot liquids + blender = scary). Transfer back to the pot and simmer. Add spices and milk. Serve with squash seeds!

My favorite blogs of the week: Elle's New England Kitchen has been posting some great Halloween pictures and recipes. Also check out Bea at La Tartine Gourmande. LOVE the Martha's Vineyard photos!

OH YES - And DON'T forget to enter to win the PRIZED PUMPKIN GIVEAWAY HERE!

Coming up...

What can you POSSIBLY make with pomegranates, pumpkin butter, and Oikos Greek yogurt? Get ready to check out my Oikos Contest recipe!

QUESTION OF THE DAY: What's your favorite type of squash?