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This hardy squash grows to maturity in full sun and is drought tolerant. Each vine produces multiple teardrop-shaped fruits, usually three. The squash matures after about ninety days after blooming.
The squash is a hard-shelled winter variety with firm yellow flesh. The flesh often has a green tint under the seeds.
Red kuri squash (often spelled ‘kari’) (katakana: ウチキクリ) is thick-skinned pink colored winter squash, that has the appearance of a small pumpkin without the ridges. It belongs to the Hubbard squash group.
Inside the hard outer skin there is a firm flesh that provides a very delicate and mellow chestnut-like flavor. Red kuri squash is a cultivated variety of the species Cucurbita maxima. Other varieties of this subspecies include ‘Hokkaido’, ‘Red Hokkaido’ and ‘Sweet Meat’ squashes
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Full-flavored and sweet, red kuri squash is often cooked with butter and herbs. It is an ingredient in a variety of soups, stews and casseroles. It can be made into cakes, quick breads, muffins, cookies, jams and pies with its nutty-tasting flesh. It can be baked, boiled, microwaved, steamed, sautéed or fried. This squash adds sweet flavor and texture to stir-fries. Its seed cavity is ideal for stuffing.
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