Some red kuri observations: I planted mine too late last year and my early August planting was able to fruit before my first frost in October. I stored my fruit on a kitchen counter and the last of the squash was good through April this year. When cut into wedges the way you did yours, it is easy to peel the individual wedges with a potato peeler. I use a butternut squash soup recipe as my favorite way to eat them. I had a squash finally start going bad in late May and tossed it on my kitchen compost. Today the resulting plants that sprouted are about 6 inches tall and starting to spread.
Not sure where you are, but I planted in the spring and they went nuts. They also last forever just stored in a box on the floor...like almost a year. TFW!
I bought an organic kuri today and stumbled upon your video! Hello from Idaho and to a fellow nature lover ♥️ I took a bite of mine fresh after I saw you do it, I'm impressed... not bitter, light taste...
They really are nice. Their growing habits are insane! Will boost the ego of any gardener. Lol. They also make a great soup. They keep forever. I’ve kept them in a card board box for almost a year before they start to rot. I’m a fan for sure. Thanks for stopping by.
I bet that my FAVORITE way to eat small squash-like Acorn-would also be great using Red Kuri squash. Preheat oven to 350° or toaster oven to 375°. Cut in half, scoop out seeds (all squash seeds are edible). Put a pat of butter in the center. Add a hand rolled ball of sausage on top of butter & smush it down a little to fill center. Loosely cover with foil. Bake until tender. Soooo good!!
Oww it's a very common vegetable in France and I'm so glad I found your video, I totally loved it ♥️ we usually eat it as a soup with fresh cream~ greetings from France 👋
Thank you so much for watching and commenting. I'm sorry it took so long to get back to you. I have always wanted to visit France. Thank you again and greetings from Texas!
that kuri squash of yours is so big! here in Israel we have them about a quarter of what your came out. we only use them raw, grated in salads - like carrots. I loved your roasted bits - and the sprinkled sugar gave me the idea to make a sweet pumpkin pie, with them. and as I'm writing, I got the idea for another roasted recipe, that I originally make with carrots (why didn't I think of that before I saw your vid?!?? ) thanks for giving me the inspiration! the original carrot recipe is a Moroccan one, and it goes like this: you peal and slice the carrots; then you mix them with olive oil, salt, cumin, caraway, garlic, curcum (also known as turmeric) and coriander seeds. I usually ground all the dry condiments to powder because I have a grown up autistic daughter who likes the taste, but not the texture of whole little seeds in her veggies. Oh! and the original recipe also included freshly ground black pepper, which I don't use, because I' allergic. you can also add chilly flakes, if you like it spicy 😈 after you covered the cut carrots in oil and condiments - it shouldn't have any liquid sauce, just really well covered bits of carrot, you roast the carrots in the preheated oven at 180C (355F) for about 30 min - until they've softened to your liking - and then raise the temp to 210C (410F) for another 15 min - until they've roasted to your liking. you can server them as a side dish, or a main for vegetarians. you can also add them to a head or gem lettuce, together with a half cup of cooked chickpeas, and a diced small, red onion, and half a cup of tahini dressing, to get a wonderful moroccan salad. I've also tried them mixed with roasted red peppers, covered in bechamel sauce, sprinkled with mozzarella (or any other hard cheese of your choice) and baked for about 15 mins - it was a wonderful vegetarian lunch for me and my other daughter. so I'll cut my little kuri squashes in 1inch cubes, spice them like the moroccan carrots, roast them, and then try them in a salad, and as a side dish (with roasted chest nuts!!)
This squash looks really delicious. The colour reminds me of butternut squash. I bet it would be delicious cut into cubes to be a curry with some rice. We love butternut squash curry. Thanks for sharing ❤❤❤
I saw a recipe for Kuri curry soup. A little hot here for soup right now, but the squash is supposed to keep for a bit. Martha was gonna try the cubes over rice. Will have to find someone to give some to, as there are more than we will ever eat...lol! TFW. MWAH!
I have a better solution: cut with a mandolin into thin slices with skin on (remove seeds first), slice up a jalapeno, and 1" or 2" of ginger sliced. Put into a mason jar with 2% salt solution. Ferment for a week or so. Look for similar recipes, as this is from my head.
LOL! That is my favorite knife, I have had it for years. If you have one too, they better not tick us off huh? Thanks for stopping by dear. I hope you are well! MWAH!
Hi, you could actually eat this on Keto, low carb 1/2 cup has 4 carbs, 1 fiber and 20 calories...I bet if you used Stevia or monk fruit with cinnamon. It could be used as a sweet potato substitute...I'm glad you told me to watch this...lol... Thanks...big like 28
Glad you enjoyed it. I am learning more and more of the versatility of this amazing vegetable. It's growing habits are pretty incredible too. Low carb and calories, wow! Thank you for sharing that information.
I will be happy to send you some seeds. My email is on my about page. Email me your address, and I will send them out. Look forward to hearing from you. Put SEEDS in the subject line so I will be sure to see it. TFW
Hey Lynn!! So great to see you cooking this squash today!! Butters hates cutting squash... they are so tough. We bet you can roast them seeds like you would pumpkin too... We like to bake our squash simply in the oven as well!! It's just such a beautiful flavor that comes from it! End result looks great and love seeing this!! Great video and love you to the moon girl!!
Hi sweeties! Yeah, that was tough to cut. I think I will try roasting some of the seeds. As always great to hear from y'all and I super appreciate your love and support!
Some red kuri observations:
I planted mine too late last year and my early August planting was able to fruit before my first frost in October.
I stored my fruit on a kitchen counter and the last of the squash was good through April this year.
When cut into wedges the way you did yours, it is easy to peel the individual wedges with a potato peeler.
I use a butternut squash soup recipe as my favorite way to eat them.
I had a squash finally start going bad in late May and tossed it on my kitchen compost. Today the resulting plants that sprouted are about 6 inches tall and starting to spread.
Not sure where you are, but I planted in the spring and they went nuts. They also last forever just stored in a box on the floor...like almost a year. TFW!
I bought an organic kuri today and stumbled upon your video! Hello from Idaho and to a fellow nature lover ♥️ I took a bite of mine fresh after I saw you do it, I'm impressed... not bitter, light taste...
They really are nice. Their growing habits are insane! Will boost the ego of any gardener. Lol. They also make a great soup. They keep forever. I’ve kept them in a card board box for almost a year before they start to rot. I’m a fan for sure. Thanks for stopping by.
I bet that my FAVORITE way to eat small squash-like Acorn-would also be great using Red Kuri squash. Preheat oven to 350° or toaster oven to 375°. Cut in half, scoop out seeds (all squash seeds are edible). Put a pat of butter in the center. Add a hand rolled ball of sausage on top of butter & smush it down a little to fill center. Loosely cover with foil. Bake until tender. Soooo good!!
That sounds yummy. Thanks for the tip. Thanks for watching too. Bon appetite!
Done very well.
Thank you my dear and tfw!
Oww it's a very common vegetable in France and I'm so glad I found your video, I totally loved it ♥️ we usually eat it as a soup with fresh cream~ greetings from France 👋
Thank you so much for watching and commenting. I'm sorry it took so long to get back to you. I have always wanted to visit France. Thank you again and greetings from Texas!
Yummy that looks delicious . Thanks for sharing 🙋
It was pretty good. The family seemed to enjoy it. TFW. MWAH!
Oooh yum Lynn! The brown sugar was a nice touch
It was pretty good. Martha said I should have left off the sugar. LOL
that kuri squash of yours is so big!
here in Israel we have them about a quarter of what your came out. we only use them raw, grated in salads - like carrots.
I loved your roasted bits - and the sprinkled sugar gave me the idea to make a sweet pumpkin pie, with them.
and as I'm writing, I got the idea for another roasted recipe, that I originally make with carrots (why didn't I think of that before I saw your vid?!?? )
thanks for giving me the inspiration!
the original carrot recipe is a Moroccan one, and it goes like this: you peal and slice the carrots; then you mix them with olive oil, salt, cumin, caraway, garlic, curcum (also known as turmeric) and coriander seeds. I usually ground all the dry condiments to powder because I have a grown up autistic daughter who likes the taste, but not the texture of whole little seeds in her veggies. Oh! and the original recipe also included freshly ground black pepper, which I don't use, because I' allergic. you can also add chilly flakes, if you like it spicy 😈
after you covered the cut carrots in oil and condiments - it shouldn't have any liquid sauce, just really well covered bits of carrot, you roast the carrots in the preheated oven at 180C (355F) for about 30 min - until they've softened to your liking - and then raise the temp to 210C (410F) for another 15 min - until they've roasted to your liking.
you can server them as a side dish, or a main for vegetarians. you can also add them to a head or gem lettuce, together with a half cup of cooked chickpeas, and a diced small, red onion, and half a cup of tahini dressing, to get a wonderful moroccan salad.
I've also tried them mixed with roasted red peppers, covered in bechamel sauce, sprinkled with mozzarella (or any other hard cheese of your choice) and baked for about 15 mins - it was a wonderful vegetarian lunch for me and my other daughter.
so I'll cut my little kuri squashes in 1inch cubes, spice them like the moroccan carrots, roast them, and then try them in a salad, and as a side dish (with roasted chest nuts!!)
They look so pretty all laid out ready!
Thanks doll!
Yes you can roast the seeds.
Cool as I have many. I saw your email and will mail you some seeds this week. More than happy to do so. TFW
I'm using this video to make kuri squash for our midwinter dinner! I love this, and I love your energy!
Awe, thank you so much for your kind words. I hope it turned out beautifully! Thank you for watching!
I'm glad you liked it🤗
A new adventure in veggies. TFW. MWAH!
I have watched this last week but didn't comment.. I will watch again XX I love any type of squash expeciall with spinach for some reason LOL!
Thank you sweetie! I appreciate you love and support. I have got to get back to making videos. Argh! Take care!!!
01:09 me everyday at least 5 times a day lol
Lol. Thanks for stopping by!
Yummy! Bet those seeds would bake up nice with some salt 💚
That's what I was thinking. Great snack! Hey maybe another video...lol. TFW Be well!
It looks so great I would like to try that. Thank you so much for sharing 😃
My pleasure 😊! Thank you for stopping by and watching!
That sounds good trying to roast the seeds. Let us know.
Had a beautiful color inside! Never had this particular kind of squash. You did it up right 👍
It is really pretty. A new one for me too. Thanks for visiting!
I'm glad you made a cooking video . I was wondering how it tasted . They did look very pretty when they were cut . I hope you have a great day !
Thanks so much for watching. It's pretty good and looked pretty too! Hope your day was wonderful as well. Take care.
This squash looks really delicious. The colour reminds me of butternut squash. I bet it would be delicious cut into cubes to be a curry with some rice. We love butternut squash curry. Thanks for sharing ❤❤❤
I saw a recipe for Kuri curry soup. A little hot here for soup right now, but the squash is supposed to keep for a bit. Martha was gonna try the cubes over rice. Will have to find someone to give some to, as there are more than we will ever eat...lol! TFW. MWAH!
I have a better solution: cut with a mandolin into thin slices with skin on (remove seeds first), slice up a jalapeno, and 1" or 2" of ginger sliced. Put into a mason jar with 2% salt solution. Ferment for a week or so. Look for similar recipes, as this is from my head.
I have never fermented anything. This sounds really interesting. I still have some of these left so...thank you for adding to the possibilities.
@@MyGoatShedLife I sent you an e-mail
AM SO LAUGHING. WHEN YOU PULLED OUT THAT FATAL ATTRACTION KNIFE. I HAVE ONE TO. SWAMP HUGS FROM LOUISIANA.
LOL! That is my favorite knife, I have had it for years. If you have one too, they better not tick us off huh? Thanks for stopping by dear. I hope you are well! MWAH!
Lol she scared me with that knife!
Hey Cathy XX
The skin on those melon will turn brighter red the longer left on the vine.
I picked them before they could do that. I will try that next time.
Hi, you could actually eat this on Keto, low carb 1/2 cup has 4 carbs, 1 fiber and 20 calories...I bet if you used Stevia or monk fruit with cinnamon. It could be used as a sweet potato substitute...I'm glad you told me to watch this...lol... Thanks...big like 28
Glad you enjoyed it. I am learning more and more of the versatility of this amazing vegetable. It's growing habits are pretty incredible too. Low carb and calories, wow! Thank you for sharing that information.
Can i get some seeds
I will be happy to send you some seeds. My email is on my about page. Email me your address, and I will send them out. Look forward to hearing from you. Put SEEDS in the subject line so I will be sure to see it. TFW
Hi Lynn, so good to see you. Does it tast like butternut squash? 💕 NonnaGrace
Hello my dear. Thank you. It might be a little sweeter than butternut. TFW. Take care dear friend.
That looks delicious
Does it taste like sweet potato or squash?
Tfs
Hugs
Hey girl! How in the world are you? It was pretty yummy. Pretty squashy, but slightly sweet. Not as sweet as a sweet potato though. TFW
@@MyGoatShedLife
I'm feeling a lot better now
thanks.
Hope all is well with you.
Hugs and love ☺☺🌷🌷
Hey Lynn!! So great to see you cooking this squash today!! Butters hates cutting squash... they are so tough. We bet you can roast them seeds like you would pumpkin too... We like to bake our squash simply in the oven as well!! It's just such a beautiful flavor that comes from it! End result looks great and love seeing this!! Great video and love you to the moon girl!!
Hi sweeties! Yeah, that was tough to cut. I think I will try roasting some of the seeds. As always great to hear from y'all and I super appreciate your love and support!