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Red Kuri

My dear friend, Kim Howard, brought me a wonderful gift a few nights ago when she came over for a little party I had. From one cook to another, a gift of a pretty squash is just the most perfect gift. Kim found the red Kuri squash at Whole Foods. She correctly knew that I would love to try something new and then share it here, with you. Thank you, Kim, love you!

Red Kuri squash has a delicate chestnut flavor and is smooth and creamy. Like pumpkin, Kuri is perfect for both savory and sweet dishes. It is thick-skinned, brightly colored a red-orange, and has the appearance of an oblong pumpkin without the ridges. It is available year-round and can be baked, braised, pureed, or steamed. Served as a side dish, soup, or even dessert. Red Kuri is a good source of fiber. It also provides vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin, and thiamine. Low in calories and sodium, this deep-colored squash also contains beta-carotene.

When you see the name of the recipe, you may ask yourself, “What is a mélange?”  Mélange is a synonym for stew, you see, both Marissa and I have a nasty image in our heads when we hear the name “stew”, so I went a bit French on you and change the name. It sounds so much more gourmet, doesn’t it?! [Read more →]

October 21, 2010   No Comments