The Heirloom Red Kuri Squash;What It Is, Why It’s Good For You & How To Cook It!
2017 is all about getting healthy, mamas – and that means packing lots of veggies into our families! And what better way to do it than with organic, locally grown varieties from Greenheart Organic Farms?
Introducing the Greenheart Organic Farms veg of the month…
New at the Greenheart Farm this month is our organic Red Kuri Squash. We are growing these little beauties from seeds we collected from last year’s trial. The Squashes have a lovely deep orange thick skin and inside there is a firm flesh with a delicate and mellow nutty flavour. This variety is part of the Hubbard Squashes, which is generally believed to originate from Central America.
Why we grow it?
Aside from its lovely taste, the flesh of the Red Kuri Squash is an amazing source of vitamins and minerals such as vitamin A & C as well as potassium and iron. Moreover, this variety does very well in full sun (so perfect for our desert setting) and is drought tolerant, which means it is using up less of our precious water than other varieties would.
How to prepare it?
The full-flavoured and sweet Red Kuri flesh is versatile. It can be cooked, roasted, sautéed, fried or steamed and served with a knob of butter, coconut oil or nut butter as a side dish or added to stews or used as stuffing. It can also be made into cakes, quick breads, muffins, cookies, jams and pies. One of our favourites is Red Kuri & Carrot Soup with Coconut Cream, Coriander and Turmeric.