The sweet and nutty flavor of red kuri squash makes it a perfect addition to a variety of dishes, from soups and risottos to pasta, stews, and baked goods. In this article, we’ll explore 20 delicious recipes that showcase the versatility of this seasonal squash. Whether you’re looking for a comforting bowl of soup or a creative twist on traditional dishes, red kuri squash is sure to impress.
From creamy soups to savory stews and hearty pasta dishes, our collection of recipes will inspire you to get cooking with this versatile ingredient. And don’t forget about the baked goods – who knew that red kuri squash could make its way into a smoothie or muffin?
In the following pages, we’ll take a closer look at each recipe, highlighting the unique flavors and textures that make them special. Whether you’re a seasoned cook or just starting to experiment with new ingredients, these recipes are sure to delight.
Roasted Red Kuri Squash Soup with Coconut Milk
This vibrant and comforting soup is a perfect blend of sweet and savory flavors, brought together by the unique flavor profile of roasted red kuri squash. The addition of creamy coconut milk adds a rich and velvety texture to this autumnal delight.
Ingredients:
– 1 large Red Kuri Squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 1 can full-fat coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, and place it on a baking sheet lined with parchment paper.
2. Drizzle olive oil over the squash, sprinkle with cumin, smoked paprika, salt, and pepper. Roast for 45-50 minutes or until tender.
3. Scoop the roasted squash flesh into a blender or food processor. Add chopped onion, garlic, vegetable broth, and coconut milk. Blend until smooth.
4. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Red Kuri Squash and Sage Risotto
This creamy risotto combines the sweet flavors of roasted Red Kuri squash with the earthy taste of sage, creating a comforting autumnal dish. Perfect for a cozy evening in.
Ingredients:
– 1 medium-sized Red Kuri squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/4 cup white wine (optional)
– 2 tablespoons unsalted butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Roast for 45-50 minutes or until tender.
2. In a large skillet, heat oil over medium-high. Add onion and cook until translucent. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly. Add white wine (if using) and cook until absorbed.
4. Add 1/2 cup warmed broth to the rice mixture, stirring constantly. Repeat process until all broth is used, about 20-25 minutes.
5. Stir in butter, chopped sage, salt, and pepper. Serve with roasted squash and grated Parmesan cheese (if using).
Cooking Time: 50-60 minutes
Creamy Red Kuri Squash Pasta with Garlic Butter
Elevate your pasta game with this comforting dish featuring roasted red kuri squash, garlic butter, and a hint of creaminess. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 1 medium red kuri squash (about 2 lbs), peeled, seeded, and cubed
– 4 cloves garlic, minced
– 2 tbsp unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, melt remaining 1 tbsp butter over medium heat. Add garlic and sauté for 1 minute.
4. Stir in heavy cream and bring to a simmer. Let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta, roasted squash, and creamy sauce. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Red Kuri Squash and Lentil Curry
This recipe combines the natural sweetness of red kuri squash with the earthy flavor of lentils, creating a comforting and nutritious curry perfect for a chilly evening.
Ingredients:
– 1 medium red kuri squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast for 30 minutes or until tender.
4. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat.
5. Add onion and cook until softened, about 5 minutes.
6. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
7. Stir in lentils, diced tomatoes, and vegetable broth.
8. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
9. Stir in roasted squash and season with salt and pepper to taste.
10. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: About 45-50 minutes
Baked Red Kuri Squash with Parmesan and Herbs
Elevate your fall cooking with this simple yet flavorful recipe that brings out the natural sweetness of red kuri squash. This dish is perfect for a cozy dinner or as a side to impress your guests.
Ingredients:
– 2 medium red kuri squash (about 1 lb each)
– 2 tbsp olive oil
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh thyme
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Sprinkle Parmesan cheese, thyme, salt, and pepper evenly over the squash.
5. Roast for 45-50 minutes or until the flesh is tender and caramelized.
6. Serve warm, garnished with additional thyme if desired.
Cooking Time: 45-50 minutes
Red Kuri Squash and Chickpea Stew
This comforting stew is a perfect blend of sweet and savory flavors, with the added bonus of being packed with nutritious ingredients. Red Kuri squash adds a delightful sweetness to this simple, one-pot meal.
Ingredients:
– 1 medium Red Kuri squash (about 2 lbs)
– 1 can chickpeas (14.5 oz)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a large pot or Dutch oven, heat oil over medium-high. Add onion and cook until softened, about 5 minutes.
4. Add garlic, cumin, smoked paprika, salt, and pepper; cook for 1 minute.
5. Add the squash, chickpeas, and broth. Bring to a boil, then cover and simmer for 30-40 minutes or until the squash is tender.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 45-50 minutes
Spiced Red Kuri Squash and Apple Soup
This autumnal soup combines the sweet, nutty flavor of red kuri squash with the crispness of apples, all wrapped up in a cozy blend of warm spices. Perfect for a chilly fall evening, this recipe makes 4-6 servings.
Ingredients:
– 1 medium red kuri squash (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt and pepper to taste
– 2 cups chicken or vegetable broth
– 1 large apple, peeled and chopped (such as Fuji or Gala)
– Heavy cream or crème fraîche (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, cinnamon, nutmeg, salt, and pepper. Cook for 1 minute.
3. Add squash, broth, and apple to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until squash is tender.
4. Purée soup with an immersion blender or regular blender. Taste and adjust seasoning as needed.
5. Serve hot, topped with heavy cream or crème fraîche if desired.
Cooking Time: 30-35 minutes
Red Kuri Squash Gnocchi with Brown Butter Sauce
This recipe combines the comforting warmth of gnocchi with the rich, nutty flavor of brown butter and the subtle sweetness of roasted red kuri squash. Perfect for a cozy fall evening, this dish is sure to become a new favorite.
Ingredients:
– 2 large Red Kuri Squash
– 1 cup all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 tablespoons unsalted butter, melted
– Brown Butter Sauce (recipe below)
Gnocchi:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half and roast for 30-40 minutes, or until tender.
3. Scoop out the flesh and blend with flour, semolina flour, and salt until a dough forms.
4. Knead the dough for 5-7 minutes, then divide into 4 pieces.
5. Roll each piece into a long rope, cut into 1-inch pieces, and press gently to form gnocchi.
Brown Butter Sauce:
1. Melt butter in a skillet over medium heat.
2. Cook for 5-7 minutes, or until the butter turns golden brown and nutty-smelling.
3. Remove from heat and stir in milk.
Cooking Time: 20-25 minutes
Red Kuri Squash and Spinach Lasagna
This hearty lasagna combines the natural sweetness of roasted red kuri squash with the earthy flavor of spinach, all wrapped up in a rich tomato sauce.
Ingredients:
– 1 medium red kuri squash
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45-50 minutes, or until tender.
3. Cook lasagna noodles according to package instructions.
4. In a large skillet, sauté onion and garlic until softened. Add spinach and cook until wilted.
5. Combine roasted squash, tomato sauce, mozzarella cheese, Parmesan cheese, and beaten egg in a bowl.
6. Assemble the lasagna by spreading a layer of squash mixture, followed by noodles, then spinach mixture. Repeat twice, finishing with a layer of cheese on top.
7. Bake for 30-35 minutes, or until cheese is melted and bubbly.
Cooking Time: 1 hour 15 minutes
Roasted Red Kuri Squash and Quinoa Salad
Roasted Red Kuri Squash and Quinoa Salad Recipe
Summary: This autumn-inspired salad combines the sweetness of roasted red kuri squash with the nutty flavor of quinoa, perfect for a quick and healthy meal or as a side dish.
Ingredients:
– 1 small red kuri squash (about 2 lbs)
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. Cook quinoa according to package instructions using water or broth.
5. In a large bowl, combine cooked quinoa, roasted squash, olive oil, cumin, salt, and pepper. Toss to combine.
6. Serve warm or at room temperature, garnished with chopped cilantro if desired.
Cooking Time: 50-60 minutes
Red Kuri Squash and Bacon Stuffed Shells
Elevate your pasta game with this creative twist on traditional stuffed shells, featuring roasted Red Kuri squash and crispy bacon.
Ingredients:
– 12-15 jumbo pasta shells
– 1 small Red Kuri squash (about 2 lbs)
– 6 slices of thick-cut bacon, diced
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the Red Kuri squash in a baking dish with 2 tbsp of olive oil until tender, about 45 minutes.
3. Cook pasta shells according to package instructions. Drain and set aside.
4. In a skillet, cook bacon until crispy. Set aside.
5. Combine roasted squash, ricotta cheese, Parmesan cheese, egg, salt, and pepper in a bowl.
6. Stuff each cooked pasta shell with the squash mixture and top with crumbled bacon.
7. Place shells on a baking dish and bake for 15-20 minutes or until golden brown.
Cooking Time: approximately 1 hour 10 minutes
Creamy Red Kuri Squash Polenta
Warm up with this comforting and flavorful side dish that combines the sweetness of red kuri squash with the creaminess of polenta. This recipe is perfect for a cozy fall or winter evening.
Ingredients:
– 1 medium red kuri squash, peeled, seeded, and cubed
– 2 cups polenta cornmeal
– 4 cups water
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream
– Salt to taste
– Fresh sage leaves or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, bring the water to a boil. Gradually whisk in the polenta cornmeal.
3. Reduce heat to medium-low and simmer for 20-25 minutes or until the polenta thickens.
4. While the polenta cooks, toss the squash cubes with butter and season with salt. Roast in the oven for 30-40 minutes, or until tender.
5. Stir the heavy cream into the cooked polenta.
6. Serve the creamy polenta hot, topped with roasted red kuri squash and garnished with fresh sage leaves or thyme if desired.
Cooking Time: 45-50 minutes
Red Kuri Squash and Goat Cheese Tart
Red Kuri Squash and Goat Cheese Tart Recipe
Celebrate the flavors of fall with this savory tart featuring roasted Red Kuri squash and creamy goat cheese.
Ingredients:
– 1 small Red Kuri squash (about 2 lbs)
– 1 sheet puff pastry, thawed
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh thyme
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Peel the squash and cut it into 1-inch cubes. Toss with olive oil, salt, and pepper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Place the squash mixture onto one half of the pastry, leaving a 1/2-inch border.
3. Fold the other half of the pastry over the filling, pressing gently to seal.
4. Brush the edges with a little water and crimp to create a decorative border.
5. Bake for 35-40 minutes or until the crust is golden brown and the squash is tender.
Cooking Time: 35-40 minutes
Red Kuri Squash and Kale Stir-Fry
Celebrate the flavors of fall with this hearty and nutritious stir-fry, featuring sweet and nutty Red Kuri squash and curly kale.
Ingredients:
– 1 medium Red Kuri squash (about 2 lbs), peeled and cubed
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Optional: 1/4 cup toasted pumpkin seeds or chopped pecans for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and ginger; cook for an additional minute.
4. Add the squash cubes; cook until tender, about 5-6 minutes.
5. Add the kale; stir-fry until wilted, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Garnish with toasted pumpkin seeds or chopped pecans, if desired.
Cooking Time: About 15-20 minutes
Red Kuri Squash and Black Bean Enchiladas
Experience the bold flavors of Mexico with this unique twist on traditional enchiladas, combining tender red kuri squash with hearty black beans. This plant-based recipe is perfect for a satisfying meal.
Ingredients:
– 1 medium Red Kuri Squash (about 2 lbs)
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 garlic clove, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese, for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the red kuri squash in the olive oil with cumin and paprika until tender, about 45 minutes.
3. In a large skillet, cook the onion and garlic until softened. Add black beans and cook until heated through.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by placing a spoonful of squash mixture onto a tortilla, followed by a spoonful of black bean mixture. Roll up and place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour enchilada sauce over the top and sprinkle with cheese (if using).
7. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: Approximately 1 hour and 15 minutes
Red Kuri Squash and Caramelized Onion Pizza
Red Kuri Squash and Caramelized Onion Pizza Recipe: A Twist on Classic Italian Fare
This recipe combines the natural sweetness of red kuri squash with the deep flavor of caramelized onions, all atop a crispy pizza crust. The result is a unique and delicious pie that’s sure to impress.
Ingredients:
– 1 Red Kuri Squash
– 2 large Onions
– 1 lb Pizza Dough
– 1/4 cup Olive Oil
– 2 cloves Garlic, minced
– Salt and Pepper, to taste
– Fresh Thyme, chopped (optional)
– Mozzarella Cheese, shredded (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the Red Kuri Squash: Cut squash in half, scoop out seeds, and place on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 45 minutes or until tender.
3. Caramelize the Onions: Heat a large skillet over medium-low heat. Add sliced onions and cook for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
4. Assemble the Pizza: Roll out pizza dough to desired thickness. Top with roasted squash, caramelized onions, garlic, salt, pepper, and thyme (if using). Sprinkle with mozzarella cheese (if using).
5. Bake for 15-20 minutes or until crust is golden and toppings are heated through.
Red Kuri Squash and Walnut Ravioli
This recipe celebrates the flavors of fall with tender ravioli filled with a rich mixture of roasted red kuri squash, toasted walnuts, and aromatic spices. A perfect dish for a cozy evening or a special occasion.
Ingredients:
– 1 medium red kuri squash
– 1 cup all-purpose flour
– 2 eggs
– 1/4 cup semolina
– 1/4 cup grated Parmesan cheese
– 1/4 cup toasted walnuts, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh sage leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the red kuri squash for about 45 minutes, or until tender.
3. In a mixing bowl, combine flour, eggs, semolina, Parmesan cheese, and chopped walnuts.
4. Bring a large pot of salted water to a boil. Cook ravioli for 3-5 minutes, or until they float to the surface.
5. Serve with your favorite sauce, garnished with fresh sage leaves if desired.
Cooking Time: 45 minutes (roasting squash) + 15 minutes (cooking ravioli)
Red Kuri Squash and Ginger Smoothie
This soothing smoothie combines the natural sweetness of red kuri squash with the spicy warmth of ginger, making it a perfect remedy for chilly fall days.
Ingredients:
– 1 medium red kuri squash (about 2 cups cooked)
– 1-inch piece of fresh ginger
– 1/2 cup plain Greek yogurt
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the red kuri squash in half and roast for 30-40 minutes, or until tender.
2. Let the squash cool, then scoop out the flesh and add it to a blender with the ginger, Greek yogurt, almond milk, and honey.
3. Blend on high speed until smooth and creamy.
4. Add ice cubes if you prefer a thicker consistency.
5. Blend again until the ice is crushed and the smoothie is the desired thickness.
Cooking Time: 30-40 minutes (roasting time)
Red Kuri Squash and Cinnamon Muffins
This recipe combines the sweetness of red kuri squash with the warmth of cinnamon, creating a delightful breakfast or snack option. Perfect for chilly mornings or as a comforting treat any time of day.
Ingredients:
– 1 small red kuri squash (about 2 lbs), peeled and cubed
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. Add milk, egg, melted butter, cinnamon, and nutmeg. Stir until just combined.
4. Fold in the cubed squash.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Red Kuri Squash and Maple Glazed Donuts
This recipe combines the comforting flavors of roasted red kuri squash with the classic sweetness of maple glazed donuts. Perfect for a crisp autumn morning or as a unique dessert to impress your friends.
Ingredients:
– 1 large Red Kuri squash, peeled and cubed
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup pure maple syrup
– 1/2 cup all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp baking soda
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/2 cup whole milk
– 2 large eggs
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and a pinch of cinnamon. Roast for 30-40 minutes or until tender.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In a large bowl, whisk together milk, eggs, and maple syrup. Add dry ingredients and mix until smooth.
4. Pipe donut batter into rings and fry in hot oil for 2-3 minutes or until golden brown. Drain excess oil on paper towels.
5. Dust donuts with confectioners’ sugar and serve warm.
Cooking Time: 45-50 minutes
Summary
Get ready to fall in love with the sweet, nutty flavor of Red Kuri squash! In this collection of 20 recipes, we showcase the versatility and deliciousness of this underrated gourd. From creamy soups and risottos to hearty stews and baked goods, there’s something for every taste and occasion. Discover new ways to enjoy roasted Red Kuri squash in dishes like pasta, lasagna, and stuffed shells, or try your hand at more adventurous recipes like gnocchi with brown butter sauce and walnut ravioli. Whether you’re a seasoned cook or just starting out, these creative recipes will inspire you to get cooking and show off the star of the show: Red Kuri squash!
Leave a Reply