The other week at the Farmers’ Market I could not pass up this beautiful squash. I bought one, took it home, and did a bit of research, since I had not heard of a Hokkaido Squash. It is also sometimes called a Kuri squash, and as the name would suggest it is grown in Japan, but also in California and other countries with relatively long growing seasons. Interestingly, it has a chestnut like flavor and texture, which is why it is sometimes referred to as a Kuri squash, as Kuri can also refer to chestnuts in Japan.
The meaty flesh of the Hokkaido squash is the common pumpkin orange color found in many winter squashes. The flesh is firmer, and naturally sweeter than many other varieties of squashes I’ve cooked with previously. It’s also a bit more on the dry side; possibly why it holds it’s shape better when cooked. This makes it a great squash for stir-fries (like Thai curry dishes), roasting it and adding it to pastas or risottos, or just baking and eating as a side or main dish.