红色kuri南瓜 is a small or medium sized 笋瓜 与硬, orange skin that can be used in all kinds of sweet and savory recipes, 像汤, 砂锅菜, 和咖喱, 还有松饼, 快速面包和馅饼. 它的甜, nutty flavor is what gives it its name, as the word "kuri" is the Japanese word for chestnut.
Also known as Hokkaido pumpkin, 或洋葱汁, red kuri squash usually grows to around 7 inches in diameter, and weighs from 4 to 7 pounds. 它是多种多样的 Cucurbita最大值, which also includes 哈伯德南瓜, 香蕉瓜 和kabocha南瓜. It is grown and eaten extensively in 日本, where it is enjoyed baked and grilled, as well as in cakes, soups, 堵塞, and pies.
Red kuri is notable for its bright, red-orange skin. Its shape is fairly round, and its flesh is a golden yellow color, with fibrous pulp and numerous seeds that can be 烤 然后当零食吃. Its flesh has a sweet, nutty flavor, and its sweetness is enhanced by roasting.
As a 笋瓜 (technically a fruit), red kuri squash spend about 90 days on the vine before maturing, as compared with summer squash, which are harvested in as few as 40 to 70 days. This additio部分 maturation time is necessary to give red kuri squash their hard shell, although this softens with cooking.
How to Cook With Red Kuri Squash
One of the most common questions that is asked about red kuri squash is whether you can eat the skin. Like all 笋瓜 (as opposed to summer squash like zucchini), red kuri has a hard shell. Many 笋瓜 need to be peeled before eating, or the flesh can be scooped out of the shell after cooking. Examples of this include 冬南瓜 和kabocha南瓜. With red kuri squash, you can go either way. The skin does soften with cooking, and you can eat it. The skin isn't as soft as a 红薯南瓜, so it might be somewhat tough. But it is definitely edible. So the choice of whether or not to peel it is a matter of preference.
Apart from that, red kuri squash cooks up more or less 像任何冬瓜一样, and can be used in all of the same ways. 烤, 烘焙, 炒, 酝酿, and steaming are common cooking techniques, and you can even cook it in the 微波. And like other 笋瓜, you can use red kuri for making soups, 酱汁, 堵塞, 和酸辣酱, in 砂锅菜 and gratins, 咖喱, stews, and it also lends itself to being stuffed.
Whatever method you choose, you'd first halve the squash, scoop out the pulp and the seeds, and then prep the squash according to your recipe. For roasting, slicing it into thin wedges will help it to cook faster. You can also cut it into cubes to simmer or steam, or to use in soups and stews. To stuff it, you can halve it, scoop out the seeds and then fill each half with your filling of 大米、谷物或 碎肉，然后烘烤.
红色kuri南瓜 has a mild, sweet, nutty flavor, similar to chestnuts, and a smooth, creamy texture.
You can substitute red kuri squash for practically any recipe that calls for 笋瓜, 包括冬, 橡子和kabocha.
Where To Buy Red Kuri Squash
红色kuri南瓜 can be found at farmers' markets and supermarket produce departments during the autumn and winter months. Look for squash that feels heavy for its size, and is firm, with no soft spots or dents.
A whole red kuri squash will keep for up to 9 months when stored in a cool place away from sunlight. The ideal temperature for storing a whole red kuri squash is around 50 F. Once it is sliced, it will keep for up to a week in the fridge. Once the flesh is removed from the rind, 可以冷冻, and it will keep for up to six months in the freezer.
A 100-gram serving of red kuri squash is about 90 percent water, and provides 34 calories, 1克蛋白质, 9 grams of carbs and 1 gram of fiber along with negligible fat. It is also a source of vitamin A and beta carotene.
http://fdc.部分.美国农业部.gov / fdc-app.html#/food-details/170489/nutrients