Have you been on the hunt for some stellar red kuri squash recipes? Well, the search is over because I have 17 incredible ideas.
Each one of these recipes highlights the earthy, chestnut flavor of this Japanese squash.
Like delicata and acorn squash, red kuri squash tastes divine when roasted. It’s sensational as a soup, side, salad, and more.
From rich curries to decadent desserts, you’re bound to find a new favorite dish or two.
If you’ve never tried red kuri squash, I highly recommend starting with this simple roasted recipe.
Roasting enhances its sweet flavor, which gets even better with a hint of maple syrup and a coating of chili powder.
Like delicata squash, the skins are edible. But you can easily peel them off after roasting if you prefer to skip them.
I love a good creamy soup, and this one is sensational. Red curry paste plays on the earthiness of the squash in the most delicious way.
The lemongrass and lime give it a burst of citrus, while the coconut milk makes it super creamy.
It’s a refreshing, cozy bowl that has zero dairy products so it’s also vegan-friendly.
It’s easy to overdo it on the baked goods come fall and winter. So when you need something healthy, these seasonal bowls are a prime choice.
The red kuri squash is rich in vitamin A and kale is a superfood powerhouse. It also doesn’t hurt that these are incredibly yummy.
You’ll love the extra drizzle of lemony tahini and a sweet crunch from the Spanish Marcona almonds.
Salads are the best way to get a taste of the season and this one screams fall.
A bed of leafy mixed greens presents an abundance of goodies like juicy pomegranate seeds, pumpkin seeds, and maple syrup-coated red kuri squash.
If you’re making the vegan version, omit the feta. Otherwise, load it up!
In between the chives, basil, and parsley, this roasted red kuri squash is overflowing with freshness.
The cannellini beans double up this dish with earthy nutty flavors with just the right amount of goat cheese to seal the deal.
While it has quite an eye-catching presentation, pulling this together is far easier than you may think.
If you want to take your roasted red kuri squash to the next level, coat it in this miso-glaze.
It’s savory, tangy, and sweet with just a sprinkle of red chili pepper flakes for some spice.
I think this will make for an excellent Thanksgiving side as well as a tasty addition to some Asian barbecue.
This stuffed squash will cause quite the chatter at your holiday gathering. The filing is a savory mix of Italian sausage, breadcrumbs, and cheese.
While the recipe uses cheddar, I think Gruyere is also a fine choice.
It has a nutty bite that goes with the chestnut-like flavor of the fork-tender squash.
Here’s another way to make a dreamy kuri squash soup. The pureed ingredients turn this into an uber creamy bowl.
The caramelized fennel has a distinctly sweet, anise-like flavor, giving the soup a more unique taste.
You can use either half-n-half or coconut milk for this one. If you’re going with the latter, opt for full-fat to make it even more velvety.
There’s just something about the earthy, chestnut flavor of red kuri squash that pairs impeccably with curry.
And when you’re craving comfort food, this one is top-notch!
It’s spicy, super garlicky, and a touch umami.
Each bowl is full of humble broccoli, tender cubes of squash, and creamy coconut milk. Plus, it’s illuminated with the gorgeous golden glow of turmeric.
These bowls go great with white rice, couscous, or a side of flatbread.
By now, you probably realize there is a multitude of incredible things you can do with roasted red kuri squash.
What’s so great about this one is how it’s simple and exquisite at the same time.
The squash has a coating of a warming spice blend and gets roasted with the seeds.
For plating, it’s carefully arranged on top of Greek yogurt with buttered pistachios.
I could eat this up for breakfast or a light lunch. It’s also a remarkable starter for an elegant dinner.
When the weather is less than stellar, throw on a pot of this warming vegan soup.
It features tender squash and Swiss chard leaves in an aromatic broth spruced up with mild curry powder.
It’s both nutritious and gratifying without any meat or dairy.
Peanut butter soup may sound a little odd, but wait until you get a taste.
This pantry staple enhances the thick, creamy base and makes it nuttier. Add in the red curry paste along with the lemongrass, and this is next level.
You’ve got to try this rich, tantalizing soup at least once.
Although, I have a very good hunch you’ll keep coming back for more. Because I do!
Move aside pumpkin desserts, these red kuri squash tarts are what it’s all about!
These nutty delights will look adorable on your holiday table.
The filling is a creamy blend of mascarpone cheese and roasted squash drowned in honey and holiday spices.
The homemade whipped cream and walnut topping is an immaculate touch!
This baked ziti has everyone in my household jazzed up about dinner.
It’s got the classics like rich tomato sauce, fresh mozzarella, and tender ziti pasta. But what takes it up another notch is the roasted red kuri squash.
Come cold weather, you’ll find me lapping up this creamy soup.
It’s got a pungent kick of ginger, aromatics, and some earthy mushrooms in the mix.
I love how pomegranates seeds add a burst of juice and walnuts add a crunch.
Vegan and gluten-free, this ginger soup is also pretty quick and can be ready in about 30 minutes.
If you like your soup super thick and creamy as I do, then you’ll want to add this bisque to the dinner menu.
Apples impart a sweeter taste that’s ramped up by an entire head of roasted garlic. And the fried sage is the perfect fall touch!
Red kuri squash even makes a mean rustic breakfast!
Farinata is basically a chickpea pancake and this one is full of nutritious fixings.
To go with the roasted squash, you add in a sauteed medley of kale, mushrooms, and onions.
Oh, I almost forgot my favorite part! There are also some thick slices of halloumi cheese.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?