Spiced Kuri Squash and Chicken Stew

I bought this beautiful squash over a month ago at the Common Market in Frederick, MD, not knowing how delicious it would be. I was also simply enjoying looking at it because it is so beautiful.  It is called a Kuri Squash and it dark orange and round like a pumpkin but a little pointier on top.  Inside are large seeds which you can toast if you wish like pumpkin seeds.

Delicious Organics describes it this way:

“Also known as a Baby Hubbard, since it closely resembles the hubbard in shape. This (is) known as the Sweet Potato Squash with it’s orange to yellow colored flesh. It has a delicate flavor, some say akin to chestnuts, and is smooth and creamy. Nice in savory or sweet dishes. Also known as the Japanese Squash, Orange Hokkaid,o or Uchiki Kuri squash. Can be prepared like any other hard squash or try something new:

Lamb Stew with Kuri Squash and Almonds

Kuri Quinoa Bake

Lilac Ridge Farm’s Kuri Bake

Red Kuri Soup with Spiced Pepitas

Spiced Kuri Squash and Chicken stew, recipe and photo by Sarah Schatz

When I was thinking about how to prepare my Kuri squash, I decided to go sweet and spicy with cumin seeds, mustard seeds, garam masala, cinnamon and other wonderful spices.  I had some chicken defrosted so I started imagining a chicken stew with orange chunks of sweet kuri squash.  What came out ended up being a delight to my senses, I cannot help but share it here, especially since it’s the season of winter squashes. Here is my recipe:

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