Red kuri squash

Inside the hard outer skin there is a firm flesh that provides a very delicate and mellow chestnut-like flavor.

Primarily grown in Japan, California, Florida, Southwestern Colorado, Mexico, Tasmania, Tonga, New Zealand, Chile, Provence, and South Africa, red kuri is widely adapted for climates that provide a growing season of 100 days or more.

It can be made into cakes, quick breads, muffins, cookies, jams and pies with its nutty-tasting flesh.

When cooked, the hard outer skin softens completely, making peeling unnecessary, especially if buying organic.

The most intense orange colour is located in the skin, hinting at its concentrated beta-carotene content.