Sausage Stuffed Red Kuri Squash

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Say “hello” to your new favorite winter squash! Sweet and nutty Red Kuri Squash with sausage, cheese, and homemade breadcrumbs is an easy stuffed squash recipe that’s full of flavor.

If you have yet to try red kuri squash, this is the recipe to try! This pumpkin-colored winter squash will win you over with its chestnut-like flavor and soft texture.

What is red kuri squash?

Red kuri squash, also known as onion squash, Hokkaido pumpkin or Hokkaido squash, red hubbard squash, uchiki kuri in Japanese, and potimarron in French, is a type of winter squash.

In the USA, this squash is primarily grown in California, but it’s also grown in New Zealand and the island of Hokkaido in Japan.

This winter squash has a teardrop shape and is brightly colorful, ranging in different shades of red and orange. It’s smooth, tender, and easy to cook with, so it’s a winter squash you’ll want to use for plenty of recipes!

What does red kuri squash taste like?

The name “kuri” is actually the Japanese word for chestnut, and this tells you a lot about the squash itself! Kuri squash has a nutty, sweet flavor, like a chestnut. In fact, the French name for the squash, “potimarron”, also includes the French word for chestnut (marron).

Thanks to its sweet and nutty flavor, it pairs well with the strong flavors of Italian sausage and cheddar. That makes it the perfect squash to use for stuffed squash recipes like this one!

Can you eat red kuri squash skin?

Yes, you can eat red kuri squash skin! This type of squash does not need to be peeled to enjoy, and in fact, most recipes leave the skin on, including ours.

How long does red kuri squash last?

Red kuri squash will last 3-6 months stored in a dry and cool location at room temperature.

How do you store red kuri squash?

Store red kuri squash in a dry, cool location at room temperature. The best storage temperature for winter squash is 50°F to 55°F.

Stuffed Squash Recipe Ingredients

• 4 links Italian sausage
• 1-2 medium red Kuri squash, halved (with a larger squash, you may only need 1)
• 2 slices of bread
• ½ cup milk
• 2 cloves of garlic, minced
• 1 egg
• ¼ cup parsley
• 2 tsp. crushed red pepper
• ½ cup grated cheddar
• olive oil for drizzling
• salt to taste

Depending on the size of your squash, you may need only 1 or up to 2 medium-sized squash.

Red kuri squash tends to be about 7 inches in diameter with a weight of up to 7 pounds before carving them out, so they can get a little hefty!

If you’re serving four people, we recommend using two medium-sized squash. For just two people, you can use one larger squash.

How to Make Stuffed Squash with Sausage

1. Preheat the oven to 375°F and grease a small pan with olive oil. The pan should fit two halves of squash placed side by side.
2. Break 2 slices of bread into pieces and soak them in ½ cup milk for 5 minutes.
   
3. Remove the crust of the bread and break it into crumbs with your hands or a food processor. Leave the crust crumbs aside for topping. Squeeze the bread slices to wring out most of the milk.
4. Mince 2 cloves garlic and ¼ cup parsley. Remove 4 lbs. Italian sausage meat from the casing.
5. Meanwhile, cut 1-2 medium red Kuri squash in half and remove the fibers and seeds. You may only need 1 squash if your squash is larger (in which case, halve each half for a total of 4, if feeding 4).
   
   
6. Slice a sliver off of the bottom of each squash half so the halves sit flat, then place them in the oiled pan.
   
7. In a large mixing bowl, add the sausage, bread crumbs, garlic, parsley, and 2 tsp. crushed red pepper in with 1 egg, and mix well.
   
   
   
   
   Add a little salt to the mixture, if necessary. Be careful not to oversalt, as your Italian sausage may already have a high salt content.
8. Stuff your squash halves with the Italian sausage mixture.
   
9. Top with the breadcrumbs and sprinkle with olive oil and ½ cup grated cheddar.
   
10. Roast in your preheated oven for about 30 minutes covered with aluminum foil, and then another 30 minutes uncovered, until the squash is tender when you poke it with a fork. The cheddar on top should be a nice golden brown.
    

Can you eat the skin of a red kuri squash?

You can eat the peel of red kuri squash if you’d like! After baking, the skin should be soft. If you prefer, you can peel it, but it is delicious either way.

What to Serve with Winter Squash Recipes

Our kuri red squash recipe pairs perfectly with other veggies and salads! Here are some ideas of what you can serve with this tasty Hokkaido pumpkin recipe:

• Green Bean Almondine
• Parmesan Garlic Roasted Carrots
• Garlic Butter White Button Mushroom Recipe
• Sautéed Mushrooms and Onions
• Fresh Vegetable Salad with Creamy Balsamic Dressing

Other easy family dinner ideas you may enjoy

• Dragon Chicken Recipe (Spicy Chinese Chicken)
• Southwest Egg Rolls Baked
• Juicy Garlic Butter Steak Bites

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