Uchiki Kuri Squash

‘Kuri’ is the Japanese word for chestnut and whilst these are nutty, they’re smoother and more fruity than the earthy Kabocha. Vivid orange and shiny, they are innately jolly looking, like the embers of a fire, and pair well with sweet spices like cinnamon (perhaps instead of pumpkin in a pie recipe, or try Martin’s squash and chocolate pudding) as well as with hot chilli or fresh ginger. Anywhere you’d use a butternut, an Uchiki Kuri will be brighter and, dare we say it? Better. (There, we did!). 

With their bowl like shape how about stuffing smaller ones whole and having one each?

There’s no huge hurry to eat your Uchiki Kuri once it’s delivered, (in fact, kept warm and dry, for some months it will just get better and better) so you can enjoy its cheerful glow
as part of an autumnal display on your table or mantle piece, until the mood strikes.