red kuri squash recipe
The Best red kuri squash recipe
Health-wise, red kuri squash is packed with vitamins A and C, fiber, and antioxidants that help keep things running smoothly. It’s also lower in calories than many other squash varieties, making it a smart pick for balanced meals. I’ve found it’s especially great for fall dinners because it pairs well with everything from mild spices to savory herbs. My family loves it roasted with olive oil and a sprinkle of salt, but it also works beautifully in soups or even blended into a creamy dip. It’s that kind of squash that makes cooking feel effortless and rewarding—something I appreciate when I’m balancing work and family life. Plus, it’s a great way to introduce kids to eating more veggies without them even realizing they’re getting extra nutrients.
Creamy Red Kuri Squash Risotto
A comforting one-pot dish where tender red kuri squash melds with rich tomato sauce and nutty Arborio rice. Perfect for a light yet satisfying meal.
🥘Ingredients
- 1 large red kuri squash (about 3 lbs), peeled and cubed
- 1 cup Arborio rice
- 2 cups vegetable broth, hot
- 1 tbsp olive oil
- 1 cup canned crushed tomatoes
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 tsp dried thyme
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. Place cubed squash on a baking sheet and roast for 20 minutes until tender when pierced with a fork. Set aside. -
2
In a skillet, heat olive oil over medium heat. Sauté onion until soft (5 mins), then add garlic and cook for 30 seconds. Stir in crushed tomatoes, thyme, salt, and pepper. Simmer for 5 minutes. -
3
In a large pot, bring vegetable broth to a gentle boil. Add Arborio rice and stir to coat evenly. Reduce heat to low and let sit for 1 minute. -
4
One cup at a time, add hot broth to the pot, stirring after each addition until absorbed. After 18 minutes, add roasted squash and cook for 5 more minutes until rice is creamy. -
5
Off heat, stir in heavy cream. Taste and adjust seasoning. Serve warm.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Red Kuri Squash Risotto Works
❓ Frequently Asked Questions About Creamy Red Kuri Squash Risotto
How do I know when a red kuri squash is ripe?
Red kuri squash is ripe when its skin turns a deep, vibrant orange or red color and feels firm to the touch. Avoid squash that’s soft or has yellowish patches, as it may be overripe or poor quality.
Can I substitute another type of squash in this recipe?
Yes, you can use butternut squash or acorn squash as a substitute. However, the flavor and texture may differ slightly—red kuri’s sweetness and slight nuttiness are unique, so if possible, stick with it for the best results.
How should I store red kuri squash before cooking?
Store whole, uncut red kuri squash at room temperature for up to two weeks. Once cut or peeled, refrigerate in an airtight container for up to five days. For longer storage, freeze peeled and cubed squash for up to three months.
What if my squash has a bitter taste?
Bitterness can sometimes occur if the squash is overripe or stored improperly. To reduce bitterness, peel the skin thoroughly, and if needed, soak the cubed squash in cold water for 10 minutes before cooking. Avoid using very old squash.
