Red Kuri squash is a Hubbard squash variety with a classic pear or tear drop like shape. It is in appearance similar to that of the classic Hubbard only much smaller. The skin is hard and thin though similar to the delicate squash once cooked is edible. Its flesh is creamy yellow and when cooked offers a smooth texture and sweet squash flavour that is reminiscent of chestnuts.
Red Kuri squash are difficult to peel, so they are almost always cooked with their skin on. You can cook them whole or halved, or sliced into wedges or cubes. Don't waste the seeds -- scoop them out and toast them. If you're cooking a whole squash, be sure to pierce the skin in several places so steam can escape. After cooking, the skin softens and becomes edible.
Perfect for... casseroles, soups and curries
Store in a cool, dry place with stalk downwards so moisture doesn't gather
Red Kuri squash is a good source of vitamin A and vitamin C as well as potassium and iron.