So, I’m walking through the market and I see a lovely vegetable that I first saw at Foodie's house one evening – a red kuri squash. I was unfamiliar with this variety of squash…it is a Japanese variety that resembles a vibrant small, red-orange pumpkin and can be used interchangeably in recipes that call for butternut squash. The flesh is a bit brighter but, like butternut squash, red kuri squash has a nutty and delicately sweet flavor.
Naturally, I was on a hunt for a recipe that featured this little beauty and I found one that I adapted on the Oh She Glows blog:
Spicy Red Kuri Squash and Red Lentil Stew
Olive oil to coat the bottom of the pan.
1 sweet onion
5 cloves of minced garlic
½ teaspoon of red pepper flakes
1-2 teaspoons of curry powder
1 carton of low-sodium chicken or vegetable broth
1 cup of red lentils
3 cups of cubed and cooked red kuri squash (two produced what I needed)
1 bag of zesty greens or arugula (Fresh Express makes a nice packet)
Salt and Pepper to taste
Prepare the kuri squash by pricking holes in the whole vegetable and microwaving for 4 minutes. This will make it easier to cut. Cut off the top, cut in half, scoop out the seeds and peel the skin off with a vegetable peeler. Cube, brush with olive oil, sprinkle with salt and bake at 350° for 20-25 minutes.
While the squash is baking, sauté over the onions, garlic and red pepper flakes in the olive oil over medium heat until translucent. Make sure to use a pot large enough to hold all the goodies…I used my cast iron Dutch oven.
Stir in curry powder and cook another minute or two.
Add the broth.
Add the red lentils.
Bring to a boil. Reduce heat and cook for another 10-15 minutes.
Stir in cooked squash and the greens and cook until the greens are wilted and flavors infused, about 5-10 minutes.
Season with salt and pepper to taste and serve.
So easy and so delicious! This dish has everything you need in it…lentils, veggies, greens…I served for lunch with multi-grain crackers.