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Seasonal recipes

Red kuri squash

Fruit and vegetables from the market, simple ideas and the wine to go with them.

A small orange squash with a chestnut flavour, the red kuri has one great advantage: its thin skin is edible once cooked. No need to peel it, just wash it well.

Choosing itBright orange, very smooth skin, a dry, firmly attached stalk, and a fruit that feels heavy for its size.
Storing itWhole, several weeks in a cool, dry, airy place. Once cut, 4 to 5 days in the fridge, with the cut side covered in cling film.
Top tipTo cut it effortlessly, put it in the microwave for 2 minutes: the skin softens and the knife slides straight in.
Red kuri squash and chestnut veloutéSoup · Prep 15 min · Cook25 min · Serves 4 · Easy

The great autumn classic, mellow and comforting, with the woody note of chestnuts.

Ingredients for 4

  • 1 red kuri squash (about 1 kg)
  • 1 onion
  • 150 g cooked chestnuts (vacuum-packed or in a jar)
  • 1 tbsp olive oil
  • 70 cl vegetable stock
  • 10 cl single cream
  • Salt, pepper, 1 pinch of nutmeg

Method

  1. Wash the red kuri squash, cut it in half, remove the seeds and cut it into cubes, skin on.
  2. Slice the onion and fry it gently for 3 minutes in the olive oil in a large saucepan.
  3. Add the squash and 120 g of chestnuts, then the stock. Bring to the boil and cook for 25 minutes over a medium heat.
  4. Blend until smooth, add the cream, season with salt and pepper and add the nutmeg.
  5. Serve with the rest of the chestnuts, crumbled and pan-fried for a few seconds.
Thermomix version
  1. Put the halved onion in the mixing bowl and chop 5 s/speed 5. Scrape down the sides.
  2. Add the oil and cook 3 min/120 °C/speed 1.
  3. Add the diced red kuri squash, 120 g of chestnuts and the stock. Cook 25 min/100 °C/speed 1.
  4. Add the cream, salt, pepper and nutmeg. Blend 1 min/speed 5 to 10, increasing gradually.
  5. Serve with the rest of the chestnuts, crumbled.

Tip: A drizzle of hazelnut oil just before serving takes the velouté to another level.

Food & wine pairing

A round, fragrant white that embraces the sweetness of the squash and the hazelnut note of the chestnuts.

Roast red kuri squash with honey, thyme and fetaMain course or side dish · Prep 15 min · Cook35 min · Serves 4 · Easy

Oven-caramelised wedges, the saltiness of feta and the crunch of seeds: simple and beautiful on the table.

Ingredients for 4

  • 1 red kuri squash (about 1 kg)
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 4 sprigs of thyme
  • 200 g feta
  • 30 g pumpkin seeds
  • 1 handful of rocket
  • Salt, pepper, Espelette pepper

Method

  1. Preheat the oven to 200 °C (gas mark 6).
  2. Wash the red kuri squash, cut it in half, remove the seeds, then cut it into 2 cm wedges, skin on.
  3. Mix the oil, honey, thyme leaves, salt, pepper and a pinch of chilli. Brush the wedges with it.
  4. Spread them on a baking tray lined with baking paper and bake for 30 to 35 minutes, turning them halfway through.
  5. Toast the pumpkin seeds in a dry frying pan for 2 minutes.
  6. Serve hot on the rocket, with the crumbled feta and the seeds.
Thermomix version
  1. Put the oil, honey, thyme leaves, salt, pepper and chilli in the mixing bowl. Mix 10 s/speed 3.
  2. Brush the squash wedges with this mixture and roast them in the oven at 200 °C for 30 to 35 minutes (here the Thermomix is used for the marinade).
  3. While it cooks, rinse the mixing bowl, add the feta and blend 5 s/speed 4 to crumble it.
  4. Serve on the rocket with the feta and the toasted seeds.

Food & wine pairing

A dry Chenin from the Loire, whose liveliness and honeyed notes echo the sweet-and-savoury character of the dish.

Creamy red kuri squash and Parmesan risottoMain course ·Prep 15 min · Cook25 min · Serves 4 · Medium

The squash melts into the rice, giving it a beautiful colour and a very creamy texture.

Ingredients for 4

  • 300 g Arborio rice
  • 400 g red kuri squash, cut into small cubes
  • 1 shallot
  • 2 tbsp olive oil
  • 10 cl dry white wine
  • 1 litre hot vegetable stock
  • 60 g grated Parmesan
  • 30 g butter
  • A few sage leaves
  • Salt, pepper

Method

  1. Slice the shallot and fry it gently for 2 minutes in the oil in a sauté pan.
  2. Add the rice and toast it for 2 minutes, stirring, until translucent.
  3. Pour in the white wine and let it evaporate.
  4. Add the squash, then the stock a ladle at a time, waiting until it has been absorbed before adding more. Allow 18 to 20 minutes.
  5. Off the heat, add the butter and parmesan, stir, cover and leave to rest for 2 minutes.
  6. Fry the sage leaves for 30 seconds in a little butter and use them to garnish the risotto.
Thermomix version
  1. Put the parmesan pieces in the mixing bowl and grate 10 s/speed 10. Set aside.
  2. Add the shallot and chop 5 s/speed 5. Add the oil and cook 3 min/120 °C/speed 1.
  3. Add the rice and cook 2 min/120 °C/reverse/speed 1, without the measuring cup.
  4. Add the white wine, cook 1 min/120 °C/reverse/speed 1.
  5. Add the squash and the stock. Cook 16 min/100 °C/reverse/speed 1, with the simmering basket placed on the lid instead of the measuring cup.
  6. Pour into a dish, add the butter and parmesan, stir and leave to rest for 2 minutes.

Food & wine pairing

A Chardonnay from southern Burgundy or the Bugey, generous and just buttery enough.

Red kuri squash and chickpea curry with coconut milkMain course ·Prep 15 min · Cook30 min · Serves 4 · Easy

A complete dish, mellow and fragrant, to warm November evenings.

Ingredients for 4

  • 600 g red kuri squash, cubed
  • 1 tin of chickpeas (400 g), drained
  • 1 onion
  • 2 garlic cloves
  • 1 piece of fresh ginger (3 cm)
  • 2 tbsp yellow curry paste or curry powder
  • 1 tbsp oil
  • 40 cl coconut milk
  • 150 g baby spinach
  • 1 lime
  • Fresh coriander, salt
  • Basmati rice, to serve

Method

  1. Slice the onion, garlic and ginger. Gently fry them in the oil for 3 minutes.
  2. Add the curry and stir for 1 minute to release the aromas.
  3. Add the squash, coconut milk and 10 cl of water. Cover and cook for 20 minutes over a low heat.
  4. Add the chickpeas and spinach and cook for another 5 minutes.
  5. Season with salt, add the lime juice and sprinkle with coriander. Serve with rice.
Thermomix version
  1. Put the onion, garlic and ginger in the mixing bowl. Chop 5 s/speed 5. Scrape down the sides.
  2. Add the oil and the curry and cook 4 min/120 °C/speed 1.
  3. Add the squash, coconut milk and 10 cl of water. Cook 18 min/100 °C/reverse/gentle stir setting.
  4. Add the chickpeas and spinach, cook 5 min/100 °C/reverse/gentle stir setting.
  5. Season with salt, add the lime juice and coriander. Serve with the rice.

Tip: The rice can cook at the same time in the simmering basket, above the curry: 18 minutes is enough.

Food & wine pairing

An aromatic white from Alsace, whose roundness and spice soothe the curry.

Moist red kuri squash and cinnamon cakeDessert · Prep 20 min · Cook40 min · Serves 8 · Easy

A soft, gentle cake, somewhere between carrot cake and gingerbread, that keeps for several days.

Ingredients for 8

  • 300 g red kuri squash (skin on)
  • 3 eggs
  • 120 g cane sugar
  • 80 g melted butter or neutral oil
  • 200 g flour
  • 1 sachet baking powder
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1 pinch of salt
  • 50 g crushed walnuts

Method

  1. Preheat the oven to 180 °C (gas mark 4). Butter a loaf tin.
  2. Finely grate the red kuri squash.
  3. Whisk the eggs and sugar until the mixture turns pale, then add the melted butter.
  4. Add the flour, baking powder, spices and salt, then the grated squash and the walnuts.
  5. Pour into the tin and bake for 40 minutes. Check it is done with the tip of a knife, which should come out dry.
Thermomix version
  1. Put the squash pieces in the mixing bowl and grate 5 s/speed 5. Set aside.
  2. Add the eggs and sugar, mix 2 min/37 °C/speed 4.
  3. Add the melted butter, flour, baking powder, spices and salt. Mix 20 s/speed 4.
  4. Add the grated squash and the walnuts, mix 15 s/reverse/speed 3.
  5. Pour into the buttered tin and bake for 40 minutes in the oven at 180 °C.

Food & wine pairing

A sweet white from the South-West or the Loire, with notes of candied fruit and honey.

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And in the glass?

The wine to go with it

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