Back in October, I visited my little friend Rowan and he picked me out a Kuri squash that had been a vigorous volunteer plant in his vegetable garden that summer. It was such a cute little squash that I couldn't even bring myself to cut into it... until last night. I noticed a tiny speck of mold starting to form near the stem, so it turned into probably the most delicious squash soup I've ever tasted. You could make this with Butternut squash too, but while it was roasting, the Kuri smelled exactly like I had a cake baking!
Roast your squash at 375 F for about an hour, or until it's caramelized.
Remove it and let it cool down until you can handle it.
Saute a yellow onion and a few cloves of garlic in half a stick of butter until soft.
Peel off the squash's skin, stick it in the blender with the onion/garlic/butter mixture.
Sprinkle in about a tbsp. of thyme.
Add as much whole milk as you need to make a nice puree.
Add a couple dollops of whole milk sour cream and blend again.
Reheat and add more milk if it's too thick.
Salt and pepper to taste.
And now, for the best part, add as much curry powder as you'd like.
(We ate it with chopped baby spinach, more sour cream, and a bit of black pepper.)
What kind of weird yet delicious squashes have you grown?
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That sounds delicious! I've never even heard of kuri before, but I'm going to look for it.
ReplyDeleteI love red kuri squash!! Stop making me want produce I can't get anymore! I asked for a delicata squash on our last grocery shop. I wished and hoped and they are just all gone! Until next year little squashies.
ReplyDeleteOoo I have never heard of Kuri squash. I have a collection of squash from festivals this fall that I haven't cut into much yet - several acorn squash (almost entirely orange from age, but still good), a white pumpkin, a delicata, and a hubbard. I had two medium sized-pumpkins that we noticed last week had gone quite south, so it's time for me to start doing something with these babies!
ReplyDeleteVanessa, neither had I. I linked to seeds if you can't find it in the store.
ReplyDeleteJulie, I would mail you some squashies if they didn't weigh like ten pounds!
Rebecca, a hubbard is one I have yet to try! I feel like squash is one of those things that I briefly love in fall, then have little desire for until January (or super cold weather) rolls around. Let me know if you come up with any interesting variations on cooking those acorn squashes. We have a TON of them too. :)