Japanese Orange Ichiki Kuri Squash |
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 seedsThe 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.