This is my first #request-for-recipes – what can I make with a Red Kuri Squash?
This particular one was bought at Choices on Commercial Drive in Vancouver, and is grown in Mexico.
Interesting facts about this from Wikipedia:
It is generally believed that all squash originated in Mesoamerica, but may have been independently cultivated elsewhere, albeit later.
Red kuri squash is commonly called “Japanese squash”, “orange Hokkaido squash”, “baby red hubbard squash”, or “Uchiki kuri squash”. In Japan, the word kuri may refer to either the squash discussed in this article or to Japanese chestnuts. In France, it is called potimarron , and in the United Kingdom, it is commonly called “onion squash”.
Primarily grown in Japan, California, Florida, Southwestern Colorado, Mexico, Tasmania, Tonga, New Zealand, Chile, Provence, and South Africa, red kuri is widely adapted for climates that provide a growing season of 100 days or more. Most of the California, Colorado, Tonga and New Zealand crops are exported to Japan.