In the great search for all things squash we stumbled across the most delicious recipe for red kuri we have seen yet, and thankfully Rebecca from A Daily Something was gracious enough to allow us to share with you. Her blog is packed full of wonderful recipes, workshops and DIY projects. We highly recommend you take a peak. If you're not sold by our recommendation, just try this recipe - and you will be. 

First things first, this recipe requires a little roasting prior to the final prep. We've included the roasting recipe here as well - and in case you are pinched for time, roasted red kuri is delicious as its own dish as well.

Simple Roasted Red Kuri Squash

Ingredients

1 red kuri squash (about 2.5 lbs), seeds removed and cut into slices about 1-2 inches thick
4 shallots, roughly sliced
3 tbsp extra virgin olive oil
sea salt
black pepper

Directions

Preheat oven to 400 degrees. Coat squash slices in olive oil and place on baking sheet. Sprinkle generously with sea salt and black pepper. Roast for 20 minutes, then flip over squash slices and add shallots to baking sheet. Roast for another 20 minutes. You want shallots and squash to be soft and nicely browned. Remove from oven and allow to cool to touch.

If you are serving these as a side dish, place on platter and serve. This recipe serves about 4. If you are using these in another recipe, remove squash flesh from skins and mash. Skin is edible, though, so make sure you don’t toss it! 

Roasted Red Kuri Squash and Creamy Coconut Baked Pasta

Ingredients

1 red kuri squash (about 2.5 lbs), roasted with shallots
1 can black beans, rinsed and drained
1 lb sweet Italian sausage (omit to make recipe vegan)
1 lb red lentil pasta (or any other small pasta)
2 tbsp extra virgin olive oil
1/2 red onion, sliced
3 cloves garlic, minced
2 tbsp tomato paste
1 can coconut milk
1 cup chicken broth (or vegetable broth, to make recipe vegan)
1 tsp curry powder
1/2 tsp sea salt
2 tbsp butter, cubed (optional, omit to keep recipe vegan)

Directions

Roast squash with shallots, full recipe here. When squash is done roasting, remove from oven, allow to cool to touch, and then remove squash skin from flesh. Place in bowl with shallots and set aside.

Preheat oven to 500. Prepare 9×13 baking dish with butter or coconut oil. Put water on to boil for pasta.

Sauté red onion and garlic in olive oil. When onion in translucent, add tomato paste, coconut milk, and chicken both. Stir thoroughly, then add curry powder and salt. Bring to simmer. Add squash and shallots, then puree using an emersion blender. Allow to simmer until ready to use.

Sauté sausage and set aside. Open can of black beans, rinse and drain, then set aside.

When water is boiling, cook pasta until al dente, about 3 minutes less than package instructions. Drain, then return to pot. Add black beans and cooked sausage. Pour squash mixture over pasta and mix thoroughly. Taste, and add more salt to taste.

Pour into prepared baking dish and spread. Cube butter on top, or skip this step to keep recipe vegan!

Bake in preheated oven for about 10 minutes, until bubbly and browned (and begins to char on some pasta pieces). Remove from oven and serve piping hot with a sprinkle of pecorino romano!

Credit for the great recipe and the wonderful photos that go with it belong to Rebecca over at A Daily Something. We thank her kindly for sharing this great use of red kuri squash, its always a treat to find a delicious new use for our farm items - so thank you Rebecca!