My newlywed neighbors have started a hand-crafted pasta company. I was lucky enough to sample some roasted delicata and kuri squash ravioli. It was ravioli nirvana, I am still having dreams about the toothsome pasta wrapped around a dreamy, yet rich, squash filling perfectly rounded by a touch of marscarpone.
I was very curious about the kuri squash as I had never heard of it. When questioned, Tim, the pasta maker extraordinaire, explained that kuri squash tastes like you think fresh pumpkin should taste only better. His definition combined with his deft hand in the kitchen was spot on. Once I started researching this post, I realized that I had seen kuri squash at the farmer’s market, I had just never inquired.
I found lots of kuri squash topics in blog land, check out:
Gratin of Red Kuri Squash, Boston Globe
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