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Honey/Balsamic Kuri Squash

It’s autumn, which means that every time you go to a market, you’ll find squashes of all colors, shapes, and sizes. The other day, my sister-in-law mentioned that she has been enjoying a sweet little squash known as a red kuri squash, which I had never heard of before. Then, whaddya know, the next day my CSA box arrived with a little red kuri squash inside.

The kuri squash are notable for their reddish color and onion-like shape. In French, they’re known as potimarron (marron meaning chestnut, because the squash has a distinct chestnut flavor when roasted). What’s interesting about this squash is that even though it’s difficult to slice when uncooked, the skin is quite tender after roasting and you can eat slice after slice, skin and all.

Of course you can prepare this squash in any number of ways (soups, purees, fillings, breads) but for the first time I served it, I wanted to keep it simple. I adapted this recipe for Roasted Honey/Balsamic Kuri Squash from an L.A. Times recipe via the Hatfield family. Best part: When these slices are roasted, they come out looking like little smiles, so this squash will forever be known in our house as the “smiley-faced squash.”

Roasted Honey/Balsamic Kuri Squash

1 kuri squash, halved and seeded

1/2 cup honey

1/4 cup balsamic vinegar

2 T. olive oil

1 large sprig fresh rosemary, about 1 tablespoon’s worth of sprigs

Dash chile pepper flakes

Preheat the oven to 400 degrees. Prepare the squash by slicing it into thin wedges. Place the wedges in a large bowl. Meanwhile, in a small saucepan, heat the honey and the balsamic vinegar over medium heat until it bubbles and reduces down to a slightly thicker syrup (about five minutes). Pour the honey/balsamic mixture and the olive oil over the squash. Add rosemary and chile pepper flakes and stir well to combine.

Prepare a long baking sheet by covering it with foil, then place a baking rack or cooling rack on top. Arrange the squash slices on the baking rack over the foil. Bake for about 1 hour, or until slices are tender. Serve while still warm. Serves 4.

Thanksgiving challenge: Do you think you can stop at just one slice? We sure couldn’t.

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6 Responses to Honey/Balsamic Kuri Squash

  1. California Greek Girl November 12, 2012 at 10:44 am #

    I have one of those! I better get busy cooking so I can enjoy it too!
    Thanks for identifying what I had-

  2. Stephanie, The Recipe Renovator November 12, 2012 at 3:05 pm #

    Soooo delicious looking. What is the benefit of cooking them on the racks, vs. simply putting them on parchment?

    • Jeanne November 12, 2012 at 7:38 pm #

      Thanks, Stephanie! The idea is that it allows the heat to circulate and it cooks a little more quickly/evenly. : )

  3. Jeanette November 14, 2012 at 2:10 pm #

    I’ve never actually seen a kuri squash but I would love to get my hands on one. Love how simple and beautiful this dish is.

  4. Valentina November 16, 2012 at 12:28 pm #

    wow, this looks amazing!!! love the shot on the rack. all so pretty!

  5. Courtney at Farm Fresh To You January 2, 2013 at 6:55 pm #

    Your post made me laugh – our little ones say the same thing about the delicata squash slices – smiley squash! Your photos are really beautiful and the recipes sound so very tempting. So very glad to hear you loved your kuri. I’ve never tried baking on a rack – thanks for the tip. I’m collecting quite a few while enjoying your site.

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