The season is changing and it feels wonderful.
I went to Whole Foods last week and they have a huge display of squash. I love seeing the varieties with all their own shapes, sizes and colors. My eye was drawn to this bright orange Kuri Squash. The orange is vivid. The shape ranged from round to teardrop. I chose the one pictured above. When I cut into it I was overcome with a flowery scent. I could tell it was a squash but the aroma coming from the Kuri squash was strong. I felt that it would work great with a filling of some kind.
I had some left over sausage from an earlier dish and thought it would make a good filling combined with some rice. I made rice, added a few sauteed onions and the sausage. 
Simply delicious. I scooped the squash pulp and sausage filling onto a platter and served it for lunch. We all thought it was a pleasant change from our favorite Acorn Squash. The dish is subtle in flavor with a nice combination of texture from the soft squash, firm sausage pieces and confetti like rice.
All in all, a wonderful Fall dish to add to your menu. I hope that you can find Kuri Squash in your area.
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Red Kuri Squash with Sausage, Rice and Coconut Milk
- Total Time: 60 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Sweet kuri squash is baked until tender, then filled with a savory mix of sausage, rice, and coconut milk. A comforting, flavorful fall meal.
Ingredients
- 1 whole Kuri Squash (1 whole Kuri Squash) whole Kuri Squash, cut in half and seeds removed
- 4 tbsp (113 g) butter or Ghee butter or Ghee
- salt and pepper to taste
- 2 tbsp (30 g) diced red onion
- 1 tsp minced garlic
- 2 tsp olive oil olive oil, for sauteeing onion and garlic
- 2 cups (473 ml) COOKED rice
- 1 cup (237 ml) COOKED sausage COOKED sausage
- 1/2 tsp dried parsley flakes
- 4 tbsp (113 g) coconut milk coconut milk
Instructions
- Preheat oven to 375°F (190°C).
- Prepare squash by cutting in half, removing seeds, and placing in a baking dish. Add salt, pepper, and 2 tablespoons of butter to each half.
- Bake squash for 35 minutes, or longer if still firm.
- While squash is baking, prepare the filling by sautéing onion and garlic in olive oil. Add cooked rice and cooked sausage; season with salt and pepper to taste.
- Remove baked squash from oven and fill the centers with the rice mixture. Add 2 tablespoons of coconut milk and sprinkle with parsley flakes.
- Return to oven and bake for 10 minutes.
- Serve scooped on a platter or serve a half to each person.
Notes
- For a richer flavor, use ghee instead of butter.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- If you don’t have coconut milk, you can substitute with an equal amount of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 50
Frequently Asked Questions
Do I need to peel red kuri squash before cooking?
The skin of red kuri squash is thin and edible, so you can leave it on if roasting or baking. For a dish where it simmers in liquid, peeling is a matter of preference since the skin softens considerably.
What kind of sausage works best in this dish?
A savory pork sausage, either Italian-style or a mild fresh variety, pairs well with the squash and coconut milk. Spicy sausage also works if you want more heat in the final dish.
Can I substitute another rice for the type called for?
Jasmine or long-grain white rice works best as it absorbs the coconut milk without becoming gluey. Short-grain or risotto rice will turn the dish starchy.
