This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Red Kuri squash is small to medium in size, averaging eighteen centimeters in diameter and 3-7 pounds, and has a pear or teardrop-like shape with a thick, rough, light-brown stem. The skin is smooth, firm, and thin with a vibrant red-orange hue and faint light orange to tan vertical ridging. The flesh is dense, thick, dry, and gold to yellow, and encases a large central cavity with stringy pulp and many flat, cream-colored seeds. When cooked, Red Kuri squash has a smooth and tender texture with a sweet, nutty flavor reminiscent of chestnuts.
Seasons/Availability
Red Kuri squash is available from summer into mid-winter.
Current Facts
Red Kuri squash, botanically classified as Cucurbita maxima, is a member of the Cucurbitaceae family along with pumpkins and gourds. Also known as Climbing Onion squash, Hokkaido squash, Baby Red hubbard, Uchiki Kuri squash in Japan, and Potimarron squash in France, Red Kuri squash is well-adapted to many climates across the world and is valued for its unusual shape, bright color, and sweet, nutty flavor. The word “kuri” translates from Japanese to mean chestnut and is a descriptor of the main flavor profile of the squash. Red Kuri squash is extremely popular in Japan but is only cultivated in limited areas, so the majority of the squash grown in California and New Zealand is exported to meet the market demand in Japan.
Nutritional Value
Red Kuri squash is a good source of vitamin A, vitamin C, calcium, potassium, and iron.
Applications
Red Kuri squash is best suited for cooked applications such as roasting, boiling, baking, and sautéing. The hard-skinned squash can be difficult to peel and is most easily cooked with the skin on and when cooked, the skin is tender enough to consume. Red Kuri squash can be added to soups, risotto, stews, and curries, grated and baked into gratins or casseroles, and is ideally sized to be halved, hollowed, stuffed, and baked. Pureed squash can also be used in sweet preparations such as bread pudding, pies, bread, muffins, and tarts. Red Kuri squash pairs well with onion, bay leaf, fresh herbs, leeks, dried cranberries, white beans, mustard greens, maple syrup, curry powder, roasted fennel, pecans, cinnamon, nutmeg, goat cheese, parmesan cheese, and olive oil. The squash will keep 3-6 months when stored whole in a cool and dry place.
Ethnic/Cultural Info
The Red Kuri squash is known by many different names around the world. In France, the Red Kuri squash is known as Potimarron which is a combination of the French words "potiron," meaning "pumpkin," and "marron," meaning "chestnut" which is a nod to the squash’s chestnut-like flavor. In Germany, the Red Kuri is known as Hokkaido, a name given after the Japanese island where the squash is grown. Prior to the arrival of the Red Kuri squash in Germany, winter squash was relatively unknown in German cookery, but since its introduction, winter squash has become an important part of the culinary culture.
Geography/History
Red Kuri squash is native to Japan and was first grown on the island of Hokkaido and in Kanazawa city in the Ishikawa prefecture in the early 1920s. The squash is believed to be a descendant of the hubbard squash which was introduced to Japan in 1878, recently after Japan opened to international trade. The Red Kuri squash is considered to be an improved variety that was bred to be smaller, have thinner skin, and have a nuttier flavor than the hubbard. Today Red Kuri squash is harvested in limited areas of Kanazawa city in Japan and can be found at farmers markets, specialty grocers, and through online seed catalogs in Asia, Europe, New Zealand, and the United States.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Red Kuri squash is vibrant in appearance, showcasing a red-orange skin with faint vertical ridging. Its flesh is dense and golden-yellow, enclosing a cavity filled with stringy pulp and flat, cream-colored seeds. Weighing 3-7 pounds and shaped like a pear or teardrop, this squash delivers a visually striking and flavor-rich addition to dishes, offering sweetness and nuttiness reminiscent of chestnuts.
Coleman Family Farms
Red Kuri Squash From Coleman Family Farms In Santa Monica, California…Red Kuri squash is incredibly versatile in cooking. Its hard skin becomes tender when cooked, allowing it to be consumed with the flesh. This squash works well halved and stuffed, pureed for baked goods like pies and muffins, or added to savory dishes like soups, curries, and gratins. It pairs beautifully with ingredients like goat cheese, leeks, maple syrup, cinnamon, or nutmeg. When stored whole in a cool, dry place, it can last for 3 to 6 months, making it a long-lasting ingredient.
Specialty Produce
1929 Hancock St SD CA 92110
View on Instagram
(619) 295-3172
https://www.specialtyproduce.com/
Red Kuri squash, part of the Cucurbitaceae family, is also called Hokkaido squash, Uchiki Kuri in Japan, and Potimarron in France. Its name “kuri” means chestnut in Japanese, referencing its sweet, nutty flavor. Popular in Japan, most Red Kuri squash cultivated in California and New Zealand is exported there. It’s a great source of vitamin A, vitamin C, calcium, potassium, and iron, making it as nutritious as it is flavorful.
Specialty Produce
1929 Hancock St SD CA 92110
View on Instagram
(619) 295-3172
https://www.specialtyproduce.com/
Red Kuri squash, originally cultivated in Japan, is an improved descendant of the hubbard squash introduced in 1878. First grown in Hokkaido and Ishikawa in the early 1920s, it was bred for thinner skin, smaller size, and nuttier flavor. It’s harvested in Japan's Kanazawa city and distributed worldwide through farmers markets, specialty grocers, and online seed catalogs in Asia, Europe, New Zealand, and the U.S.
Epic Saint-Germain
Épic, 3 ter Rue Mabillon, 75006 Paris, France
The Red Kuri squash has a chestnut-like flavor and different names worldwide. In France, it is called Potimarron, combining the French words for pumpkin and chestnut. In Germany, it’s called Hokkaido, referencing the Japanese island where it’s cultivated. Its introduction to Germany popularized winter squash in German cuisine, influencing the country's culinary culture significantly.
LFL Creation
58 Rue de Longchamp, 75016 Paris, France
Red Kuri squash: This squash type has a distinctive pear or teardrop shape and vibrant red-orange skin with faint vertical ridges. Its dense, thick, golden-yellow flesh surrounds a cavity filled with stringy pulp and flat, cream-colored seeds. When cooked, its texture becomes smooth and tender, offering a sweet, nutty flavor similar to chestnuts, making it a versatile choice for many culinary dishes.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Red Kuri Squash from Tutti Frutti Organics…Red Kuri squash is incredibly versatile and works well in both savory and sweet dishes. Its tough skin softens during cooking, so you can leave it on. Use it in soups, curries, and casseroles, or hollow and stuff it for baking. It pairs wonderfully with ingredients like leeks, bay leaves, mustard greens, and spices like cinnamon and nutmeg. When stored whole in a cool, dry place, it maintains its quality for 3 to 6 months.
Weiser Family Farms
Red Kuri Squash from Weiser Family Farms…Red Kuri Squash is part of the Cucurbitaceae family, like pumpkins and gourds, and is valued for its unique chestnut-like flavor, bright hue, and distinctive shape. Known by many names globally, including Hokkaido squash and Potimarron squash, it thrives in diverse climates. Though popular in Japan, limited cultivation there means much of its supply is imported from California and New Zealand to meet local demand.
Schaner Farms
Red Kuri Squash from Schaner Farms..Red Kuri squash, originally from Japan, was first cultivated on Hokkaido and in Kanazawa city in the 1920s. It's a descendant of the hubbard squash, introduced to Japan in 1878 after the nation opened to trade. This variety was bred for smaller size, thinner skin, and nuttier flavor. Though still grown in Kanazawa, it's now available globally through farmers markets, specialty grocers, and online seed catalogs.
Underwood Family Farms
Red Kuri squash has a rich global culinary identity. In France, it's called Potimarron, merging "potiron" (pumpkin) and "marron" (chestnut), reflecting its chestnut-like flavor. In Germany, it's known as Hokkaido, named after a Japanese island where it’s cultivated. Its introduction to German cuisine sparked the popularity of winter squash, profoundly influencing German cooking traditions.