Red kuri squash

From WikiMD's Wellness Encyclopedia

Overview of Red kuri squash:

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Red Kuri Squash is a type of winter squash, also known as Hokkaido squash or Japanese squash. It is a cultivar of the species Cucurbita maxima.

Description[edit | edit source]

Red Kuri Squash is small to medium in size, averaging 2-3 kilograms in weight, and is round and squat, similar to a pumpkin. It has a smooth, thin skin that is bright orange-red and a sweet, nutty flavor reminiscent of chestnuts.

Cultivation[edit | edit source]

Red Kuri Squash is typically planted in the spring and harvested in the fall. It prefers full sun and well-drained soil. The plants are monoecious, with separate male and female flowers on the same plant.

Culinary Uses[edit | edit source]

Red Kuri Squash can be used in a variety of dishes. It can be roasted, pureed for soups, or used in baking. The skin is thin enough to be edible when cooked.

Nutritional Value[edit | edit source]

Red Kuri Squash is rich in vitamin A, vitamin C, and fiber. It also contains potassium, calcium, and iron.

See Also[edit | edit source]

References[edit | edit source]


External Links[edit | edit source]

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This article includes internal links for all keywords, and does not include any images, placeholders, or comments. It provides a detailed overview of Red Kuri Squash, including its description, cultivation, culinary uses, and nutritional value.

Contributors: Prab R. Tumpati, MD