UCHIKI KURI Winter Squash is a variety of Hubbard type squash, with medium maturity. Here are some characteristics of this squash:
Weight: It has a small caliber of 2 kg.
Color: Its skin is an attractive orange-red.
Flesh: The flesh of UCHIKI KURI is delicious, which makes it ideal for soups.
Open Pollinated: The seeds of this squash are open pollinated, meaning they are natural, untreated, and non-GMO.
Germination: To grow it, you can sow it indoors in mid to late spring, just after the last frost.
UCHIKI KURI Winter Squash is versatile in the kitchen and offers many delicious options. Here are some ideas for cooking this squash:
UCHIKI KURI Squash Puree:
Cut the squash into pieces and remove the seeds.
Cook the pieces in boiling water until they are tender.
Drain them and puree them using a blender or a fork.
Add butter, salt, pepper and possibly a little nutmeg to season.
Serve hot as a side dish or as a base for other dishes.
UCHIKI KURI Squash Soup:
Brown onions and garlic in olive oil.
Add squash pieces, vegetable stock and spices (like cumin, cinnamon and ginger).
Let simmer until the squash is tender.
Mix everything to obtain a creamy soup.
Garnish with crème fraîche and toasted pumpkin seeds.
