Winter squashes can seem intimidating to cook. They have thick, hardened skins often scuffed with dirt, and their dense flesh can make for quite a dangerous job of cutting it if you’re not careful with a big knife. Their seed pockets are stringy and stick to your fingers. They take a long time to soften — or do they? Not when using these red kuri squashes, in thin slices for instance.
These deep-orange colored squashes are among the best for cooking in my opinion. Vibrant and wrinkly on their especially hard surfaces, the flesh once cooked is extremely creamy and flavorful. The kuri squash is similar to kabocha, or “Japanese pumpkin,” and like it, its skin can be left on. This is perhaps its greatest benefit of all, because it eliminates much fuss and wrangling with a knife or heavy-duty peeler.