Red kuri squash. Frédérique Voisin-Demery / flickr / 2013 / CC BY 2.0
Red Kuri Squash is teardrop-shaped, with a smooth, bright reddish-orange hard rind, with slight ridges.
They grow to be about 18 cm (7 inches) wide by 18 cm (7 inches) tall, and weigh 1 ⅓ to 3 kg (3 to 7 pounds.)
The plant’s vines reach out to 3 metres (10 feet.)
90 days from seed.
Red kuri squash taste and texture
Inside, red kuri squash have finely-textured, firm, orange flesh that is dry with a rich taste that some people feel is reminiscent of chestnut. In fact, the ‘kuri’ in its name also means Japanese chestnuts.
The flesh may have a green tint around the seeds.
Cooking Tips
Good for baking, steaming, soups and pies.
1 baked or steamed will serve 3 to 5 people.
Red kuri squash interior. Steve Buissinne / Pixabay.com / 2018 / CC0 1.0
Storage Hints
Stores well.
History Notes
Red Kuri Squash was developed in Japan from a hubbard squash.
Language Notes
The Japanese call this a kabocha-type squash.
Red kuri squash blossoms. Amanda Slater / flickr / 2018 / CC BY-SA 2.0
Red kuri squash on vine. nociveglia / wikimedia / 2012 / CC BY 2.0