I first discovered kuri squash and red kabocha squash on my vacations in Europe. I hadn’t seen it being sold where I lived, and when I travel I like to buy new foods that I can’t get locally.
I first made it into a stew and then into soups, but the squash was always my favorite part and I’d pick them out from the dish and just devour them as is (even cold in the fridge as leftovers) because it has such a creamy, buttery, and delicious flavor.
Fortunately, I found a few local stores where I can buy this squash, and I’ve bought it quite a few times, and it has become one of my favorite vegetables.
Red kuri squash is a variety of kabocha squash, very similar to red kabocha squash, with nearly identical flavors and textures- creamy and buttery, with a hint of chestnut, and skin that softens so nicely that it is enjoyable to eat. Red kuri is sometimes known as Japanese squash, and it is more teardrop shaped, and red kabocha looks like the traditional pumpkin shape, just much smaller. (Green kabocha can’t be substituted in this recipe and have the same results, though it might be a nice variation.)
A few times I bought this squash at home and attempted to roast it and get that same amazing flavor, but it failed every time. I mean, it was yummy, but not that specialness that drew me to the squash.
I realized, then, that to get the amazing taste and texture of this squash, it needed to be cooked gently in liquid, just boiled or steamed, no roasting.
The creaminess of the squash is complemented beautifully by the butter, and the garlic and thyme add some additional flavor without overpowering the flavor of the squash.
I highly recommend this. My kids all loved it.
See the notes at the bottom for variations of this recipe.
Ingredients:
- Approximately 25 grams or 1/4 stick butter
- 6 cloves garlic
- 2 red kabocha or kuri squash
- 1/4-1/2 teaspoon thyme (or more to taste)
- 1 teaspoon salt, divided (or to taste)
- 3/4 cup boiling water
Instructions:
- Cut your kabocha or kuri squash into 1 inch chunks.
- Slice your garlic.
- In a large pot, melt the butter over medium heat.
- Add the sliced garlic and sauté until lightly browning, about 1–2 minutes.
- Add the squash chunks, thyme, and 1/2 teaspoon salt to the pot.
- Pour in the boiling water and cover the pot with a lid.
- Steam over a medium heat for 25-3o minutes, mixing every 10 minutes to ensure even cooking. Cook until fork tender and the skin is soft and edible.
- After 25-30 minutes, turn off the heat but leave the lid on. Allow the squash to steam for an additional 10 minutes.
- Adjust salt and thyme to taste.
- Serve warm, scooping out the buttery, garlicky squash pieces straight from the pot if desired.
- Enjoy!
Notes:
- The liquid can be served as a broth- it is divine.
- Alternatively, you can take that buttery goodness, pour it over a mild white fish like polack or tilapia, and bake for some of the most delicious fish you’ve had.
- Unfortunately, I can’t tell you how long it lasts in the fridge, because it doesn’t last long enough in my house to make it there.
- I can imagine this would also be amazing with butternut squash, though with a significantly different flavor.
What is your favorite vegetable? Have you ever had red kabocha or kuri squash? What is your favorite way to prepare it? Does this look like a recipe you’d try?
