About the size of a large grapefruit or small melon, the Onion Squash or ‘Uchiki Kuri’ is a full flavoured squash with hints of chestnut.
It can be baked whole, 1 –1½hrs at 180C depending on size, (with a hole in the top to avoid explosion) and the skin is just as tasty as the flesh. The squash can be roasted, lovely with garlic and herbs or tossed with chilli and lime. The flesh is versatile making great soups and can be used in risottos and casseroles.
This nutty squash also works well in cakes, breads and pies.