What Are Potimarron?
Potimarron or Red Kuri Squash, commonly called “Japanese squash”, is a variety of Winter squash, like a small pumpkin, but without the ridges. It has a hard outer skin, and firm yellow flesh, that provides a very delicate and mellow chestnut-like flavor, for this reason, it is called Kuri (chestnut in Japanese).
How To Cook Potimarron?
Because Potimarron has a full and sweet flavor, it is often cooked with butter and herbs of Provence, like rosemary, sage, thyme, and tarragon. It can be made in soups and stews, even roasted in the oven, or cooked in the microwave, sautéed and fried. With its nutty-tasting flesh, it can be baked into muffins, cookies, and cakes. also boiled, it can be a jam or in pies. For a cooked Potimarron salad, add red beans, roasted Potimarron or pumpkin seeds or nuts, to accentuate the flavor.
How To Roast Potimarron?
Potimarron is small, so just wash the outside well, dry it, in half, scoop out the seeds, and cut into crescents, with the skin.
- 1 pound Potimarron
- 1 tablespoon finely chopped fresh rosemary (or dry)
- 1 teaspoon finely chopped fresh tarragon (or dry)
- 1/4 teaspoon chili powder or paprika (optional)
- 1/4 teaspoon ground black pepper
- 1 teaspoon brown sugar
- 1 teaspoon balsamic vinegar
- 1/3 cup olive oil
- 1/2 teaspoon salt.
- Preheat the oven to 375º F, and drizzle two tablespoons of olive oil on a rimmed baking sheet.
- In a bowl, mix all the ingredients well, place the Potimarron’s slices in a single layer, on the prepared baking sheet.
- Toss the Potimarron’s slices with the olive oil mixture, and roast them in the lower rack of the oven for 20 to 30 minutes, flipping them midway during baking.
- Serve warm with and use leftovers in a pumpkin soup.
La Dorure’s Tips:
- Fresh herbs have an intense flavor.
- Use the same recipe with pumpkin, cut into small cubes.
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