Baked Red Kuri (Hubbard) squash

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Red Kuri or Hubbard squash are small round pumpkins. They are sweet and soft and tender and when they are cooked whole, you can eat the skin as well as the flesh. They take less than 30 minutes to cook. You’ll find them at organic markets and good greengrocers and they keep for weeks in a cool place.

Serves 4 

2 Kuri squash, rinsed and any mouldy parts removed
Sea salt and freshly ground black pepper


1. Preheat the oven to 200C400F/Gas 6. 2

2. Place the kuri squashes in a baking dish. Bake until you can pierce them easily with a sharp knife – 25-30 minutes.

3. Slice the squashes in half, remove the seeds and slice and season. Serve immediately with a drizzle of green extra virgin olive oil.

How to cook slices of kuri squash
You can also slice the kuri squash, remove the stem and seeds and roast the slices drizzled in olive oil, seasoned and sprinkled with chopped fresh herbs or dried oregano. They will take about 20 minutes to cook.

Photography copyright foodpixies.com

Read more about Red Kuri squash on Wikipedia.



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