For the puree
Cut one whole Kuri Squash in half, scoop out seeds with a spoon. Coat the inside of the squash with a neutral oil (like canola or vegetable oil) and salt. Roast on a baking sheet at 400℉ until insides are soft and scoopable (approx 20-30 min.) Scoop out the orange flesh, leaving the rind of the squash behind. Puree until smooth. Store in refrigerator for up to 2 weeks or freeze. Use in any recipe that calls for canned pumpkin!
For the Quickbread (makes 2 loaves)
⅓ C neutral oil
⅓ C unsweetened applesauce
1 ⅓ C white sugar
1 ⅓ C brown sugar
4 eggs
16 oz red kuri puree
3 ⅓ C flour
2 tsp baking soda
1 ½ tsp salt
½ tsp baking powder
½ tsp cinnamon
½ tsp ground cloves
½ tsp ground ginger
½ tsp nutmeg
1 ⅓ C nuts, raisins, and/or choc chips (if desired)
Heat oven to 350℉. Grease bottoms only of 2 loaf pans with vegetable shortening. Mix oil, applesauce, and sugars in a large mixing bowl. Add eggs and squash puree. Mix flour, baking soda, salt, baking powder and spices together in medium bowl. Mix into squash mixture. Stir in nuts/raisins/choc chips. Pour into loaf pans and bake until wooden toothpick inserted into middle comes out clean, about 50 min.
From the Kitchen of: Michelle Phillips