Red kuri squash has a mild, sweet flavor. It's one of the few winter squashes whose skin you can cook and eat, and it's an excellent source of antioxidants. It's popular with both children and adults because it's creamy and its taste is similar to chestnuts. In fact, combining the two is a great idea to delight the taste buds. A simple and tasty recipe, ideal for Halloween!
Recipe: Red Kuri Squash Stuffed with Chestnuts and Walnuts
Servings: 2 to 3 | Prep time: 15 min | Cook time: 46 min | Total: approximately 1 hr
Ingredients
- 1 red kuri squash, about 1 kg
- 25g hazelnut butter
- 25g pumpkin seed butter
- Juice of one orange
- 1 tsp dried thyme
- 150g firm tofu
- 130g cooked and peeled chestnuts (fresh or jarred)
- About ten walnut halves
- Salt and pepper, to taste
Preparation
- Prepare the red kuri squash. Wash the squash (its skin is edible after cooking). Bake it in the oven at 180°C (375°F) until tender throughout, about 30 minutes.
- Empty the squash. Once cooled, cut off the top and remove the seeds. Scoop out the flesh, leaving about 1 cm from the edge, being careful not to pierce the skin.
- Prepare the stuffing. In a bowl, mix the hazelnut butter, pumpkin seed butter, orange juice, and thyme. Add the squash flesh, roughly mashed tofu, chestnuts, and walnut halves. Season with salt and pepper and mix well.
- Stuff and cook. Spoon the stuffing into the emptied squash. Return to the oven for 16 minutes and enjoy hot!
Enjoy your meal!
Frequently Asked Questions
Can you eat the skin of red kuri squash? Yes, it's one of the few squashes whose skin becomes tender when cooked and can be eaten without a problem.
Can tofu be replaced with something else? Yes, plant-based ricotta or mashed cooked lentils can also add body to the stuffing.
Is this recipe vegan? Yes, all ingredients in this recipe are plant-based.
Can this recipe be prepared in advance? Yes. The squash can be precooked and stuffed a few hours in advance, then reheated in the oven before serving.
