Autumn has arrived, bringing with it a bounty of incredible seasonal ingredients. And among the stars of the fall harvest? The magnificent kuri squash! This sweet, chestnut-like squash is incredibly versatile, lending itself to both sweet and savory dishes. Forget bland, boring squash recipes – we're diving into the delicious world of kuri squash with easy recipes that are perfect for weeknight dinners and special occasions alike. Whether you're looking for quick dinner ideas or healthy meals, these recipes will become your new fall favorites.
Roasted Kuri Squash with Maple-Dijon Glaze
This recipe is a simple yet elegant way to showcase the natural sweetness of kuri squash. It's a perfect side dish or a light vegetarian meal. It's also one of the best recipes for showcasing homemade cooking at its finest.
Ingredients:
- 1 medium kuri squash (about 1.5 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- Optional: Chopped fresh sage or rosemary
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cubed kuri squash with olive oil, maple syrup, Dijon mustard, cinnamon, nutmeg, salt, and pepper. If using fresh herbs, add them now.
- Spread the squash in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
Cooking Tips:
- For extra crispy edges, broil the squash for the last 2-3 minutes of cooking.
- Feel free to experiment with other spices, such as ginger or allspice.
- Leftovers can be stored in the refrigerator for up to 3 days.
Creamy Kuri Squash Soup
This comforting and delicious soup is a perfect example of easy recipes done right. It’s packed with flavor and nutrients, making it a healthy meal option for the whole family.
Ingredients:
- 1 large kuri squash (about 2 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream for a richer soup)
- Salt and freshly ground black pepper to taste
- Optional: Toasted pumpkin seeds for garnish
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the cubed kuri squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is very tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste.
- Heat through and serve garnished with toasted pumpkin seeds, if desired.
Nutritional Information (per serving, approximate):
- Roasted Kuri Squash: Calories: 150-200, Fat: 8-10g, Carbohydrates: 25-30g, Protein: 2-3g
- Creamy Kuri Squash Soup: Calories: 250-300, Fat: 15-20g, Carbohydrates: 30-35g, Protein: 4-5g
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
These delicious dishes demonstrate the versatility of kuri squash, proving it's far more than just a simple side dish. Experiment with different spices, herbs, and cooking methods to discover your own favorite kuri squash recipes. Enjoy the deliciousness of autumn!