20 Creamy Red Kuri Squash Recipes for Fall

Fall is here, and that means it's time to cozy up with the rich, nutty flavor of red kuri squash! Whether you're craving velvety soups, hearty pastas, or decadent desserts, we've rounded up 20 irresistibly creamy recipes that celebrate this seasonal star. Get ready to fall in love with every spoonful—your autumn menu just got a whole lot tastier. Let's dive in!

Roasted Red Kuri Squash Soup

This velvety soup lets the natural sweetness of red kuri squash shine, with a hint of warmth from smoked paprika and a touch of cream for richness.

Ingredients:

• 1 medium red kuri squash (about 2 lbs), seeded and cut into 1-inch wedges (no need to peel)
• 2 tbsp olive oil, divided
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 cups low-sodium vegetable broth
• 1/2 cup heavy cream
• 1 tbsp maple syrup
• 1 tsp salt
• 1/4 tsp black pepper
• Toasted pumpkin seeds and a drizzle of cream for garnish (optional)

Instructions:

1. Preheat oven to 400°F. Toss squash wedges with 1 tbsp olive oil and arrange on a parchment-lined baking sheet. Roast for 30 minutes until fork-tender and caramelized at the edges.
2. In a large pot, heat remaining 1 tbsp olive oil over medium. Add onion and cook for 5 minutes until translucent. Stir in garlic, smoked paprika, and cumin; cook for 30 seconds until fragrant.
3. Add roasted squash (skin-on for extra fiber and flavor!), broth, maple syrup, salt, and pepper. Bring to a simmer, then cook for 10 minutes to meld flavors.
4. Use an immersion blender to purée until smooth, or carefully transfer to a blender in batches. Stir in heavy cream and adjust seasoning if needed.
5. Serve hot, garnished with pumpkin seeds and a swirl of cream if desired.

The squash’s thin skin blends seamlessly into the soup, adding depth without fussy peeling—a win for busy cooks!

Tip: For a lighter version, swap coconut milk for heavy cream and add a pinch of cayenne for heat.

Red Kuri Squash Risotto with Parmesan

This creamy risotto lets sweet red kuri squash shine, balanced by nutty Parmesan and a hint of sage for a cozy yet elegant meal.

Ingredients

• 1 small red kuri squash (about 2 cups cubed)
• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil, divided
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 tsp chopped fresh sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp unsalted butter

Instructions

1. Preheat oven to 400°F. Toss cubed squash with 1 tbsp olive oil on a baking sheet. Roast for 20 minutes until tender.
2. Warm broth in a saucepan over low heat. In a large pot, heat remaining 1 tbsp olive oil over medium. Cook onion for 3 minutes until translucent, then add garlic and cook 30 seconds.
3. Add Arborio rice, stirring 1 minute to toast. Pour in wine, stirring until absorbed. Add 1/2 cup warm broth, stirring frequently until liquid is absorbed. Repeat until rice is al dente (about 20 minutes total).
4. Fold in roasted squash, sage, salt, pepper, Parmesan, and butter. Stir until creamy. Serve immediately with extra Parmesan.

The squash melts into the rice, creating a velvety texture without needing cream—pure comfort in every bite.

Tip: For extra depth, toast the rice until it smells nutty before adding wine.

Stuffed Red Kuri Squash with Quinoa and Kale

This cozy, nutrient-packed dish turns a humble squash into a stunning centerpiece—sweet, earthy, and loaded with texture.

Ingredients

• 1 medium red kuri squash (about 2 lbs), halved and seeded
• 1 tbsp olive oil, plus 1 tsp for drizzling
• 1/2 cup uncooked quinoa, rinsed
• 1 cup vegetable broth
• 2 cups chopped kale, stems removed
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Brush squash halves with 1 tsp olive oil, place cut-side down on a baking sheet, and roast for 30 minutes until tender but still holding shape.
2. Meanwhile, cook quinoa in vegetable broth according to package instructions. Fluff with a fork.
3. In a skillet, heat 1 tbsp olive oil over medium. Add kale and sauté for 3 minutes until wilted. Stir in cooked quinoa, cranberries, feta, garlic powder, smoked paprika, salt, and black pepper.
4. Flip roasted squash cut-side up, stuff with quinoa mixture, and bake another 10 minutes until edges are caramelized.

The squash’s creamy flesh contrasts beautifully with the chewy quinoa and pops of tangy cranberry—plus, it’s gluten-free without tasting like it’s missing a thing!

Tip: Swap feta for goat cheese if you prefer a creamier bite.

Creamy Red Kuri Squash Pasta

This velvety pasta dish lets sweet red kuri squash shine, balanced with garlic, sage, and just the right amount of cream for a cozy weeknight dinner.

Ingredients

• 8 oz (½ lb) short pasta (like penne or rigatoni)
• 2 cups peeled, cubed red kuri squash (½-inch pieces)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp chopped fresh sage
• ½ cup heavy cream
• ½ cup grated Parmesan cheese, plus extra for serving
• ½ tsp salt
• ¼ tsp black pepper
• Pinch of red pepper flakes (optional)

Instructions

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve ½ cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium. Add squash and cook, stirring occasionally, until tender (8–10 minutes).
3. Add garlic, sage, salt, black pepper, and red pepper flakes (if using). Cook 1 minute until fragrant.
4. Reduce heat to low. Pour in heavy cream and ¼ cup reserved pasta water, stirring to combine. Simmer 2 minutes until slightly thickened.
5. Add cooked pasta and Parmesan, tossing to coat. Add more pasta water if needed for a silky sauce.

The squash melts into the cream just enough to cling to every noodle, while still holding its sunny, nutty flavor. Tip: For extra richness, stir in a pat of butter at the end.

Red Kuri Squash and Coconut Curry

This creamy, aromatic curry lets sweet red kuri squash shine alongside rich coconut milk and warm spices—perfect for cozy weeknights.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 small red kuri squash (about 2 lbs), seeded and cut into 1-inch cubes
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in 3 minced garlic cloves, 1 tbsp ginger, 1 tbsp red curry paste, 1 tsp turmeric, and 1/2 tsp cumin; cook 1 minute until fragrant.
2. Add squash cubes, coconut milk, 1 cup broth, 1 tsp salt, and 1/2 tsp sugar. Bring to a simmer, then reduce heat to low. Cover and cook 20–25 minutes, stirring occasionally, until squash is tender.
3. Remove from heat and stir in 1 tbsp lime juice. Taste and adjust salt if needed. Garnish with cilantro.

The squash melts into the curry just enough to thicken it naturally, while the lime brightens every creamy bite. Tip: For extra depth, toast the spices in the oil before adding the onion.

Baked Red Kuri Squash with Maple Glaze

This cozy, caramelized squash dish is a sweet-savory showstopper—perfect for weeknights or holiday tables alike.

Ingredients:

• 1 small red kuri squash (about 2 lbs), seeded and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh thyme (plus extra for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss red kuri squash wedges with 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange in a single layer on the prepared sheet. Roast for 30 minutes, flipping halfway, until tender and edges are caramelized.
4. Sprinkle with 1 tbsp fresh thyme and roast 5 more minutes.
5. Transfer to a platter and garnish with extra thyme.

The maple glaze turns sticky and rich in the oven, while the squash stays creamy—no peeling required!

Tip: For extra depth, drizzle with a touch of balsamic vinegar before serving.

Red Kuri Squash and Sage Gnocchi

These pillowy gnocchi get a cozy autumnal twist with sweet red kuri squash and earthy fried sage—perfect for impressing guests or treating yourself.

Ingredients:

• 1 small red kuri squash (about 1.5 lbs), halved and seeded
• 1 cup ricotta cheese, drained
• 1 large egg, lightly beaten
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp freshly grated nutmeg
• 1 tsp kosher salt
• 4 tbsp unsalted butter
• 12 fresh sage leaves
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Place squash cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes until fork-tender. Scoop flesh into a bowl and mash until smooth (you’ll need 1 cup).
2. In a large bowl, combine 1 cup squash puree, ricotta, egg, 1/2 cup Parmesan, 1 1/2 cups flour, nutmeg, and 1 tsp salt. Mix until a soft dough forms (add a touch more flour if sticky).
3. Divide dough into 4 pieces. On a floured surface, roll each into a 1/2-inch-thick rope, then cut into 1-inch pieces. Press gently with a fork to create ridges.
4. Bring a large pot of salted water to a simmer. Cook gnocchi in batches for 2–3 minutes until they float. Remove with a slotted spoon.
5. Meanwhile, melt butter in a skillet over medium heat. Add sage leaves and fry for 1–2 minutes until crisp. Toss cooked gnocchi in the sage butter, sprinkle with 1/4 tsp black pepper, and serve with extra Parmesan.

The browned butter and crispy sage cling to every nook of the gnocchi, while the squash keeps them tender—no dense dough balls here!

Tip: Freeze uncooked gnocchi on a tray before transferring to a bag for easy future meals.

Spiced Red Kuri Squash Muffins

These warmly spiced muffins are a cozy way to sneak squash into your breakfast—moist, fragrant, and just sweet enough to feel like a treat.

Ingredients

• 1 cup cooked, mashed red kuri squash (about 1 small squash, roasted and peeled)
• 1 3/4 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 1/3 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together the mashed red kuri squash, brown sugar, coconut oil, eggs, and vanilla extract until smooth.
3. In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
4. Gently fold the dry ingredients into the wet mixture until just combined (don’t overmix—a few lumps are fine).
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.

The squash keeps these muffins incredibly tender, while the blend of spices adds a nostalgic, almost pie-like warmth. Perfect with a dab of butter or a drizzle of honey.

Tip: For extra texture, fold in 1/2 cup chopped toasted pecans or walnuts with the dry ingredients.

Red Kuri Squash and Lentil Stew

This hearty stew combines sweet, nutty red kuri squash with earthy lentils for a cozy one-pot meal that’s as nourishing as it is flavorful.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 tsp red pepper flakes
• 1 small red kuri squash (about 2 lbs), seeded and cubed (no need to peel!)
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp turmeric, and 1/4 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add cubed squash, lentils, 4 cups broth, diced tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally, until lentils are tender and squash is creamy.
3. Remove from heat and let sit for 5 minutes to thicken. Taste and adjust seasoning if needed. Garnish with chopped parsley before serving.

The magic here? The red kuri squash melts into the stew, thickening it naturally while adding a subtle sweetness that balances the smoky spices.

Tip: For extra richness, swirl in a spoonful of coconut milk or tahini just before serving.

Red Kuri Squash Puree with Brown Butter

Silky, nutty, and just a little sweet, this velvety puree turns humble squash into a showstopping side with minimal effort.

Ingredients:

• 1 small red kuri squash (about 2 lbs), halved and seeded
• 2 tbsp olive oil
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 4 tbsp unsalted butter
• 1 tbsp pure maple syrup
• 1/4 tsp ground cinnamon
• Pinch of grated nutmeg

Instructions:

1. Preheat oven to 400°F. Brush squash halves with olive oil and sprinkle with 1/2 tsp salt and black pepper. Place cut-side down on a parchment-lined baking sheet and roast for 35–40 minutes until fork-tender.
2. Let squash cool slightly, then scoop flesh into a food processor. Discard skins.
3. In a small skillet, melt butter over medium heat. Cook, swirling often, until butter turns amber and smells nutty (about 3–4 minutes). Immediately pour into a heatproof bowl to stop cooking.
4. Add maple syrup, cinnamon, nutmeg, and 3 tbsp of the brown butter to the squash in the food processor. Blend until ultra-smooth, scraping down sides as needed. Season with additional salt if desired.
5. Transfer puree to a serving bowl and drizzle with remaining 1 tbsp brown butter.

The magic here? Brown butter deepens the squash’s natural caramel notes while keeping the texture luxuriously light—no cream required.

Tip: For extra flair, top with toasted pepitas or a crumble of crispy sage.

Red Kuri Squash and Goat Cheese Tart

This Red Kuri Squash and Goat Cheese Tart is a showstopper with its creamy, nutty squash and tangy goat cheese—perfect for impressing guests or treating yourself to something special.

• 1 sheet frozen puff pastry, thawed
• 1 small Red Kuri squash (about 1 lb), peeled, seeded, and thinly sliced
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

1. Preheat oven to 400°F. Roll out the puff pastry on a parchment-lined baking sheet and prick all over with a fork. Bake for 10 minutes until lightly puffed.
2. Toss the squash slices with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange them in overlapping layers on the par-baked pastry.
3. Drizzle with 1 tbsp honey and sprinkle with goat cheese, thyme, and red pepper flakes (if using). Bake for 25–30 minutes until the squash is tender and the edges are golden.
4. Let cool slightly, then slice and serve warm.

The magic here is how the sweet squash caramelizes against the tangy goat cheese, while the flaky pastry keeps every bite light. A drizzle of honey at the end ties it all together.

Tip: For extra crispness, brush the pastry edges with a little beaten egg before baking.

Red Kuri Squash and Spinach Lasagna

This cozy, veggie-packed lasagna layers sweet roasted squash, creamy ricotta, and earthy spinach for a comforting twist on the classic.

Ingredients

• 1 small red kuri squash (about 2 lbs), seeded and sliced into ½-inch-thick half-moons
• 12 no-boil lasagna noodles
• 10 oz fresh spinach, roughly chopped
• 15 oz whole-milk ricotta
• 1 large egg
• 2 cups shredded mozzarella, divided
• ½ cup grated Parmesan
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• 1½ tsp kosher salt, divided
• ½ tsp black pepper
• 2 cups marinara sauce

Instructions

1. Preheat oven to 400°F. Toss squash with 2 tbsp olive oil, ½ tsp salt, and black pepper. Roast on a parchment-lined sheet for 25 minutes until tender.
2. Heat 1 tbsp olive oil in a skillet over medium. Add garlic, oregano, and red pepper flakes; cook 30 seconds. Stir in spinach and ½ tsp salt until wilted, 2 minutes. Remove from heat.
3. In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, and remaining ½ tsp salt.
4. Spread ½ cup marinara in a 9×13-inch baking dish. Layer 4 noodles, half the ricotta mixture, half the squash, and half the spinach. Repeat layers, ending with noodles. Top with remaining marinara and 1 cup mozzarella.
5. Cover with foil; bake 25 minutes. Uncover and bake 10 more minutes until bubbly. Let rest 10 minutes before slicing.

The natural sweetness of the squash balances the tangy marinara, while the spinach adds a pop of freshness—no one will miss the meat!

Tip: For extra depth, sprinkle a pinch of nutmeg into the ricotta mixture.

Red Kuri Squash and Chickpea Salad

This hearty salad is a cozy blend of sweet roasted squash, creamy chickpeas, and a bright lemon-tahini dressing—perfect for a satisfying lunch or side dish.

Ingredients:

• 1 small red kuri squash (about 2 cups cubed)
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 cups baby spinach
• 1/4 cup crumbled feta cheese
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tbsp water

Instructions:

1. Preheat oven to 400°F. Toss red kuri squash and chickpeas with 1 tbsp olive oil, smoked paprika, cumin, and salt. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until squash is tender and chickpeas are crispy.
2. Whisk together tahini, lemon juice, honey, remaining 1 tbsp olive oil, and water until smooth. Season with a pinch of salt.
3. In a large bowl, combine roasted squash and chickpeas with baby spinach. Drizzle with dressing and toss gently. Top with feta cheese.

The contrast of warm squash, crispy chickpeas, and cool spinach makes every bite dynamic—plus, the tahini dressing ties it all together with a nutty tang.

Tip: For extra crunch, sprinkle with toasted pumpkin seeds before serving.

Red Kuri Squash and Apple Soup

This velvety soup blends sweet, nutty squash with tart apples for a cozy bowl that feels like a hug in every spoonful.

Ingredients:

• 1 medium red kuri squash (about 2 lbs), seeded and cubed (no need to peel!)
• 2 large apples (like Honeycrisp or Granny Smith), cored and chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup canned coconut milk
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the squash, apples, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat, then pour in the 3 cups vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until the squash is fork-tender.
3. Carefully blend the soup until smooth using an immersion blender (or transfer to a countertop blender in batches). Stir in the 1 cup coconut milk and 1 tbsp maple syrup. Warm through for 2–3 minutes.

The natural creaminess of the squash means no heavy cream is needed, while the apples add a subtle brightness that balances the richness. Tip: For extra depth, drizzle with browned butter and a sprinkle of toasted pepitas before serving.

Red Kuri Squash and Pumpkin Seed Dip

This creamy, nutty dip is a showstopper for gatherings—roasted squash and toasted pumpkin seeds give it a rich depth you’ll want to dunk into all season.

Ingredients:

• 1 small red kuri squash (about 2 cups roasted flesh)
• 1/3 cup raw pumpkin seeds
• 2 tbsp olive oil, divided
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 1/4 cup Greek yogurt

Instructions:

1. Preheat oven to 400°F. Halve the squash, scoop out seeds, and brush cut sides with 1 tbsp olive oil. Roast cut-side down on a baking sheet for 35–40 minutes until tender. Let cool slightly, then scoop out flesh.
2. In a skillet over medium heat, toast pumpkin seeds with 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt for 3–4 minutes until fragrant. Reserve 1 tbsp seeds for garnish.
3. In a food processor, blend roasted squash, toasted seeds, 1 tbsp maple syrup, 1 tbsp lemon juice, and 1/4 cup Greek yogurt until smooth. Adjust salt if needed.
4. Transfer to a bowl, drizzle with olive oil, and sprinkle reserved seeds on top. Serve with crackers or veggie sticks.

The magic here? Toasting the pumpkin seeds with the spices amps up their flavor, while the squash keeps everything luxuriously smooth.

Tip: For a vegan twist, swap Greek yogurt with coconut yogurt—it’ll still be dreamily creamy.

Red Kuri Squash and Black Bean Enchiladas

These cozy enchiladas are packed with sweet, nutty squash and hearty black beans, all wrapped in a smoky-spiced sauce for a vegetarian twist on a classic.

Ingredients:

• 2 cups diced red kuri squash (peeled and seeded)
• 1 (15 oz) can black beans, drained and rinsed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (10 oz) can red enchilada sauce
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until soft. Stir in garlic, cumin, smoked paprika, salt, and black pepper; cook for 30 seconds until fragrant.
2. Add diced squash and cook for 8 minutes, stirring occasionally, until tender. Mix in black beans and 1/4 cup enchilada sauce; simmer for 2 minutes.
3. Spread 1/2 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Warm tortillas briefly (10 seconds per side in a dry skillet) to soften. Fill each with squash-bean mixture, roll tightly, and place seam-side down in the dish.
4. Pour remaining sauce over enchiladas and sprinkle with cheese. Bake for 20 minutes until bubbly. Garnish with cilantro.

The creamy squash melts into the smoky-spiced beans, creating a luscious filling that’s even better than the meaty original.

Tip: For extra depth, char the tortillas lightly over a gas flame before filling—it adds a subtle toastiness!

Red Kuri Squash and Ginger Smoothie

This velvety smoothie blends earthy squash with spicy ginger for a warming sip that feels like a hug in a glass—perfect for chilly mornings or post-workout fuel.

Ingredients:

• 1 cup cooked and cooled red kuri squash (about ½ small squash, roasted)
• 1 cup unsweetened almond milk
• 1 frozen banana, sliced
• 1 tbsp maple syrup
• 1 tsp freshly grated ginger
• ½ tsp ground cinnamon
• Pinch of salt
• Ice cubes (optional, for thickness)

Instructions:

1. Add the red kuri squash, almond milk, banana, maple syrup, ginger, cinnamon, and salt to a high-powered blender. Blend on high for 45 seconds until completely smooth.
2. For a colder, thicker texture, add 3–4 ice cubes and blend again for 15 seconds.
3. Pour into a glass and serve immediately.

The natural sweetness of the squash and banana balances the ginger’s kick, while cinnamon adds a cozy depth—no fancy juicer required!

Tip: Roast extra squash ahead of time and freeze it in 1-cup portions for quick smoothie prep.

Red Kuri Squash and Caramelized Onion Pizza

This autumnal pizza is a showstopper, with sweet roasted squash, deeply savory onions, and a hint of rosemary—perfect for cozy nights in.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1 small red kuri squash (about 1 lb), seeded and sliced into ¼-inch-thick half-moons
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• ½ tsp kosher salt, divided
• ½ tsp chopped fresh rosemary
• 1 cup shredded fontina cheese
• ¼ cup grated Parmesan
• Freshly cracked black pepper, to taste

Instructions:

1. Preheat oven to 425°F. Toss squash with 1 tbsp olive oil and ¼ tsp salt on a baking sheet. Roast for 20 minutes until tender and lightly browned.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-low. Add onion, balsamic vinegar, sugar, and ¼ tsp salt. Cook, stirring occasionally, for 15 minutes until caramelized.
3. Stretch dough onto a parchment-lined baking sheet. Sprinkle with fontina, then layer on squash and onions. Top with Parmesan, rosemary, and black pepper.
4. Bake for 12–15 minutes until crust is golden and cheese bubbles. Let cool 2 minutes before slicing.

The magic here? Roasting the squash concentrates its natural sweetness, balancing the rich umami of the cheeses.

Tip: No red kuri squash? Swap in butternut—just peel it first!

Red Kuri Squash and Wild Rice Casserole

This hearty casserole brings together sweet roasted squash, nutty wild rice, and a creamy herb-infused sauce for a comforting dish that’s as satisfying as it is wholesome.

Ingredients:

• 1 small red kuri squash (about 2 lbs), seeded and cut into 1-inch cubes
• 1 cup uncooked wild rice blend
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Toss the squash cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized at the edges.
2. Meanwhile, rinse the wild rice blend. In a saucepan, bring the vegetable broth to a boil, add the rice, reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess liquid.
3. In a skillet over medium heat, sauté the onion in 1 tbsp olive oil for 5 minutes until soft. Add the garlic, 1 tsp dried thyme, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
4. Stir in the cooked wild rice, roasted squash, 1/2 cup heavy cream, and 1/2 cup Parmesan cheese. Transfer to a greased 9×13-inch baking dish and bake at 375°F for 15 minutes until bubbly.
5. Garnish with fresh parsley before serving.

The magic here is in the contrast: creamy, cheesy rice against the squash’s caramelized sweetness, with a hint of smokiness from the paprika. It’s a side dish that easily steals the spotlight.

Tip: For a crispy top, broil for the last 2 minutes—just keep an eye on it!

Red Kuri Squash and Cinnamon Bread Pudding

This cozy bread pudding blends sweet, nutty red kuri squash with warm cinnamon for a dessert that feels like a hug in every bite.

Ingredients:

• 2 cups cubed day-old brioche or challah (1-inch pieces)
• 1 1/2 cups cooked, mashed red kuri squash (about 1 small squash)
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 large eggs
• 1/3 cup packed brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp melted butter (for greasing)

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish with melted butter.
2. Spread brioche cubes evenly in the dish. In a bowl, whisk together mashed squash, milk, cream, eggs, brown sugar, vanilla, cinnamon, and salt until smooth.
3. Pour squash mixture over bread, pressing gently to submerge. Let soak 15 minutes.
4. Bake 35–40 minutes until set at the edges but slightly jiggly in the center. Cool 10 minutes before serving.

The squash adds a velvety richness, while the cinnamon gives it a spiced warmth—perfect for turning stale bread into something extraordinary.

Tip: For extra decadence, drizzle with maple syrup or a dollop of whipped cream.

Conclusion

With 20 luscious ways to enjoy red kuri squash, this roundup is your ticket to cozy, creamy fall meals. Whether you’re craving soup, pasta, or a show-stopping side, there’s a recipe here to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the fall flavor love by pinning it for later—happy cooking!