Red Kuri Appreciation.

Three years ago, I had a couple Portland autumns under my belt and leaned towards red kuri as my favorite squash. Everyone else at the FarMars seemed gaga for pumpkin, spaghetti and delicata but roasted red kuri was my pick. Clearly I then went onto red kuri overload, because I've gone another couple years without it. It was time to change that this month, and change that I did.

The red kuri has a soft, sweet taste and fabulously orange insides.

Red Kuri Squash, I appreciate you.

This past weekend, I mashed you with sea salt and cinnamon...

And roasted your seeds with smoked paprika, sea salt, chili powder and some more goodness....

In fact, I made myself a cute little lunch for Monday in this recycled container from Sonny Bowl...

It had mashed red kuri squash, cheesy rice (I know, I used sushi, I was out of brown and inspired by Native Bowl, shh) and oven 'fried' chicken seitan nuggets.

Oven Fried Chicken Seitan Style Nuggets and Melty Swiss Uncheese

The Melty Swiss Uncheese is from the classic Uncheese Cookbook. Sometimes nothing beats a homemade cheesy sauce! I heart all the white miso in this one.

The seitan nuggets are from the Urban Vegan cookbook, and the breading is ala Bryanna Clark Grogan, aka the legendary BCG.