RECIPE
Red Kuri is one of the most interesting and delicious squash varieties. Sadly, it’s often passed by for the easier-to-peel Butternut or the sensationally sweet Delicata. The Red Kuri is nutty and sweet. Its predominant flavor is reminiscent of roasted chestnuts. When roasted with apples, onions and some subtle spices, the combination creates a rich, earthy flavor. Once blended, a velvety texture emerges and tantalizes the tongue with its soft, warm qualities.
1 2-pound Red Kuri squash, seeds reserved
1 large sweet yellow onion, coarsely chopped
1 shallot, peeled and quartered
3 tart apples, peeled and coarsely chopped
1 tablespoon chopped fine ginger
2 tablespoons olive oil
2 tablespoons melted butter
¼ cup maple syrup
1 tablespoon freshly grated ginger
1 tablespoon fresh thyme leaves
1 tablespoon finely chopped fresh sage leaves
1 tablespoons spent cinnamon basil blossoms (optional)
¾ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground mace
½ teaspoon cayenne powder
2 teaspoons cracked black pepper
2 teaspoons salt
4 cups water
¼ cup heavy whipping cream (optional)
Autumn Spiced Pumpkin Seeds (optional)
Cut the squash in half using a large, thick chef’s knife or cleaver. Carefully push down on both ends of the blade, slowly, to cut the squash in half. Scoop out the seeds and set aside for the spiced seed garnish. Place the cut side of each squash on a cutting board. Cut each into wedges. Then carve off the peel of each wedge. Cut the peeled squash into 2-inch pieces.
Place the squash, onions, shallot, apples and ginger in an 11 by 17-inch baking dish and toss together with the oil, melted butter, maple syrup, herbs and spices. Make sure everything is well combined and coated in the oil and butter. Roast for about 50 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting process.
Transfer all of the roasted vegetables, including any drippings, into a large 4 to 6 -quart soup pan, and add the water. Bring the soup to a boil and then reduce heat and simmer for about 30 minutes. Remove from the heat and carefully blend the soup, using an emersion blender, until smooth and velvety. Taste the soup and season with additional salt if needed. Slowly blend in the heavy cream if you are using it. Serve garnished with spiced squash seeds for a more extravagant meal.
To prepare Autumn Spiced Squash Seeds, simply combine cleaned and dried squash seeds with melted butter, pie spice, and black pepper. Bake in a preheated 400°F oven for 8-10 minutes until they turn golden brown. Repurpose the leftover soup by using it as a silky and delicious sauce for a fun fall twist on ordinary mac & cheese.
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