This is a very productive Japanese variety with thick walled deep orange skin. Its creamy yellow flesh is nutty and sweet. Each squash weigh between four and seven pounds, with a flavor that is reminiscent of chestnuts.

Nutritional Value

All squashes provide vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin, thiamine and are a good source of fiber.

Serving Ideas

Hard-skinned red kuri squash can be difficult to peel and are most easily cooked in their skin. Split squash in half, scoop out seeds and roast, cut-side down until tender. Blend cooked squash flesh into soup with fennel, onions, root vegetables, curry or fall spices. Grate flesh and bake into gratins or casseroles with cream and cheese. Puree squash with syrup or vanilla for compote or bake diced squash into bread pudding with apples. Hard red kuri squash will keep in cool, dry storage for up to six weeks.

Geography/History

A select Japanese winter variety and also known as uchiki kuri squash or potimarron, red kuri squash is a native of Japan. This squash has also been called baby red Hubbard and is of the genus Curcurbita maxima. Drought tolerant, each vine produces multiple teardrop-shaped fruits, usually three, about ninety days after blooming.

Seasons/Availability

Hard red kuri squash is available from early fall into mid winter.