We grew the variety Uchiki Kuri from Japan this year; it was prolific and wonderful.

-Preheat your oven to 350 degrees.

-Very carefully cut 1 red kuri squash in half through the middle.

-Scoop the seeds out of each half.

-With out peeling the squash, lay each squash cut-side down.

-Using a sharp knife, cut into thin slices, about ¼ inch wide-each slice should have some rind on it.

-Toss the slices with some olive oil, a big pinch of salt, some freshly ground pepper and some spices. (Thyme, rosemary or sage would work well.)

-Spread some olive oil on a large baking sheet (you may need 2 baking sheets).

-Arrange the squash slices so that they don’t overlap, then sprinkle with salt.

-Bake for about 25-35 minutes, checking often at the end so the squash doesn’t burn (the bottom of the squash cooks a lot faster).