Over the past few months, I've been sharing off-the-cuff recipes on instagram (which I save in highlights). This has primarily been because at the heart of cooking, I don't measure anything. Exact recipes aren't my thing (which may come as a surprise, given I've run this site for 10+ years). While I'm more than happy to help people out with a solid recipe, my passion for cooking is rooted in using my knowledge and senses to make a delicious meal.

This also comes in handy when I'm trying to use up odds and ends of what I might have left. And so, I created a series on instagram stories where I cook through a recipe I'm making up on the spot. And after the fact, I'll occasionally post the more successful ones on the site. That's where this red kuri squash comes into view.

In the realm of winter squash, those that do not need peeled reign supreme in my kitchen. Delicata, acorn (in some instances), and red kuri squash are my go-to varieties. This thin-skinned variety looks similar to a pumpkin with it’s orange outer shell. However, it’s better than pumpkin (and yes, those are fightin’ words).

Red kuri squash has a slightly sweeter flavor that is often compared to chestnut. I find the flavor to be a bit more robust. This, paired with the thin skin, make it a great ‘star of the show’ squash.

Can’t find red kuri squash? Go for delicata or peeled butternut squash. This roasted squash would also be delicious with sweet potatoes (you don’t have to peel those either!)