Baked Kuri Squash
Yesterday I sang the praises of kuri squash, a large, hard-skinned winter squash that is exceptional for its flavor and texture. I buy this variety whenever I see it, usually during the autumn, because it isn’t around for very long. I roast the vegetable, scoop the flesh and freeze it in portions (lasts a couple of months).
Of course I use some immediately too. Like in this side dish, which is a terrific accompaniment especially to roasted chicken or turkey.
This recipe is really easy. Not too many ingredients either. And you can make it ahead, leave it in the fridge for a day or so and pop it into the oven to heat up.
Baked Kuri Squash
1 large kuri squash
1-1/2 tablespoons butter or margarine
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
salt to taste
3-4 tablespoons orange or mango juice
2 tablespoons chopped toasted almonds, optional
Preheat the oven to 400 degrees. Cut the squash into quarters; scoop and discard the seeds (or roast them separately to nibble). Wrap the quarters tightly in aluminum foil, place in the oven and roast for 50-60 minutes or until tender. Remove from the oven and let cool in the aluminum wrapper. When cool enough to handle, scoop the squash flesh from the shell and place the flesh in a bowl. Discard the shell. Add the butter, cinnamon, nutmeg, salt and juice to the bowl. Mash and mix the ingredients until smooth and well blended. Spoon into a baking dish. Scatter nuts on top if used. Baked for 10-15 minutes or until hot. Makes 4-6 servings