Mashed Ichiki Kuri Squash with Sunflower Sprouts

The lovely crook-necked vegetable, variously known as Japanese, Orange Hokkaido or Uchiki Kuri squash, has a distinctive teardrop shape.  The hard outer skin is smooth textured, without ridges, and is a beautiful reddish-orange color.  Originally from northern Japan, the Uchiki Kuri is available year round.  A versatile vegetable,  it can be baked, braised, boiled, or steamed, served as a side dish, or dressed up to take the center spotlight in an autumn meal.  Uchiki Kuri also makes a flavorful soup, or base for a sauce.

 

 

Japanese Orange Ichiki Kuri Squash

 Since this squash has an extremely hard skin, it is easiest to steam or bake the squash whole.  After it is cooked, it can easily be cut, and the seeds and center pulp removed.  The  skin can also be pulled off, or the flesh cut or scooped out. This Mashed Ichiki Kuri with Sunflower Sprouts recipe will use 3/4 of the steamed squash.  The remaining quarter will be saved for cutting into thin strips to make Ichiki Kuri Sushi (post of  Nov. 29)

An Easy Mashed Squash Dish

Mashed Ichiki Kuri Squash with Sunflower Sprouts

You'll need: uchiki kuri squash, lemon juice, Himalayan salt crystals, coconut butter, tamari sauce, cayenne pepper, thyme, summer savory, sage, sunflower sprouts, white sesame seeds
The Squash: Wash the shell of the squash, and place it in the steamer until the skin is easily pierced with a fork.  Allow the squash to cool slightly.  Cut in half, lengthwise, and scoop out seeds and pulp.  Cut the squash out of the skin  into large chunks, and spritz with lemon juice and a little Himalayan salt.  Keep warm.
The Dressing: In a bowl combine 2 T coconut butter and 1 t tamari sauce.  Whisk together with 1 t dried thyme, 1 t dried summer savory, 1/2 t cayenne pepper, and a pinch of sage.  Place squash chunks in dressing and mash in thoroughly with the back of a fork.  The dressing will melt and blend into the warm vegetable. Gently stir in 1/2 C sunflower sprouts, and sprinkle with raw white sesame seeds.
To Serve:  Mashed Ichiki Kuri makes a wonderful side dish to an evening meal.  Place on the table with a serving spoon.  It also tastes great, served as an open-faced sandwich on toast.

The Uchiki Kuri squash is known among food fanciers as a mellow squash with a subtle flavor reminiscent of chestnuts...the name "uchiki kuri' translates as "bashful chestnut".  The squash in the photo certainly seems to have a shy and demur look to it.