In that ever-shrinking period between Thanksgiving and Christmas, we received a red kuri squash in the farmbox during one of our last shipments of the year. It's not a bad looking thing as far as squashes go (see photo above) and has a bit of sweetness to it that other varieties lack. With that in mind, I set out to find a dessert-type recipe for it on the Internet and came up with one (red kuri squash pie recipe) pretty quickly from another blog called Healthy Green Kitchen. At first glance, the end product looks similar to pumpkin pie (and God knows we've had enough of that lately), but has a fluffier consistency to it (more like a custard), probably due to the cream in the batter instead of evaporated milk (which we use in the Commissary pumpkin pie). Other ingredients listed in the recipe are mostly natural/organic; however, I used whatever mega-corporation stuff I had on hand here (including a pre-fab crust) and it seemed to work out just fine (future health impacts notwithstanding). If you're looking for a change-of-pace fall dessert this holiday season, I encourage you to give this one a try.
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