Halloween may have already passed, but even if this looks like a pumpkin, the Red Kuri is actually a type of winter squash. The cool thing about it is that you can eat the peel too, which makes it easier to prepare than most pumpkins.
Here is a recipe that I improvised a while ago when I got this vegetable delivered from Biohof Braun, the company I order home-delivery organic veggies and cheese from. It turned out delicious so I wanted to share it with you guys too.
You will need:
- 1 Red Kuri Squash
- 1/2 Green Pepper
- 2 Cloves of Garlic
- A few thick slices of Brie Cheese (I used a type with pumpkin seeds in it)
- 2-3 tbsp Olive Oil
- A few drops Truffle Oil (optional)
Clean the squash. Cut off the top and bottom to make it stand flat on each end. Cut it in half and remove the seeds and inner flesh.
Chop the pepper in small cubes and mince the garlic. Mix both with the spices, herbs, truffle oil and half of the olive oil.
Distribute the mix evenly in each part of the squash.
Cover it with the cheese slices.
Ripple over the rest of the olive oil and sprinkle over some more thyme and salt.
Bake in the oven for ca 25 minutes at 200º C in an ovenproof dish.
Serve with a cold sauce based on créme fraiche or yoghurt.
Try it and let me know what you think!