Kuri squash, also known as the Japanese squash or Hokkaido pumpkin, is a type of winter squash native to Japan. It belongs to the Cucurbita maxima species, which includes other popular winter squash varieties such as Hubbard and Kabocha.
The kuri squash has a distinctive teardrop or bell shape, with a bright orange-red skin and a sweet, nutty flesh. The skin is thin and edible, unlike some other winter squash varieties. Inside, the flesh is dense, creamy, and bright orange in color. Kuri squash typically ranges from 2 to 5 pounds in weight.
In Japanese cuisine, kuri squash is a highly prized ingredient with a long history of use. Squash varieties reached Japan from the Americas via Portuguese traders in the 16th century, and kuri squash later emerged from that lineage, prized chiefly for its flesh rather than its seeds. Over time, the flavorful flesh gained popularity and became a staple in Japanese cooking.
Kuri squash is commonly used in a variety of traditional Japanese dishes. It is often roasted, simmered, or steamed and incorporated into soups, stews, and rice dishes. The sweet, chestnut-like flavor of the squash pairs well with soy sauce, mirin, and other savory Japanese seasonings. Kuri squash is also a popular filling for pastries and baked goods, such as the classic "kuri kinton" - a sweetened kuri squash puree.
Beyond Japan, kuri squash has gained recognition in other cuisines, particularly in North America and Europe. It can be used in a similar manner to other winter squash varieties, such as in roasted vegetable dishes, pureed soups, and as a filling for ravioli or gnocchi. The versatile nature of kuri squash allows it to be incorporated into both sweet and savory preparations.
When selecting kuri squash, look for specimens with a smooth, blemish-free skin and a heavy, solid feel. Avoid squash with soft spots or signs of damage. Kuri squash can be stored at room temperature for up to two weeks or in a cool, dry place for several months.
In the kitchen, kuri squash can be prepared in a variety of ways. It can be roasted, sautéed, steamed, or even grilled, and the flesh can be puréed, mashed, or diced and added to dishes. The seeds can also be roasted and enjoyed as a snack or used in baking.