October’s Red Kuri Squash Harvest


Fall is officially here in Seattle. Crisp mornings, turning leaves, long and leisurely evenings in the kitchen, and a bountiful harvest of red kuri squash.

Red Kuri Squash Harvest
Red Kuri Squash Harvest

It’s bittersweet to see these beauties. They mean our main harvest season is over, and we’re putting our garden to bed for the winter. On the other hand, they also mean we’re in for some great dinners.

These are so easy to roast – Just cut them in half, scoop out the seeds, and roast them facedown on a parchment paper-lined cookie sheet in a 425 degree oven until the skin is soft and the middle starts to almost caramelize.

Some other favorite squash recipes include Kabocha Squash Risotto with Tarragon and Leeks and

Kabocha Risotta with Tarragon and Leeks
Kabocha Risotta with Tarragon and Leeks

and Thai Curry Noodles with Kabocha Squash, Bok Choi and Prawns.

Kabocha Squash and Prawn Thai Curry Noodles
Kabocha Squash and Prawn Thai Curry Noodles

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s