-Cut a squash in half and scoop out the seeds and fibers with a spoon. Brush the cut surface with a thin film of oil and set the squash, cut side down on a sheet pan.
Bake at 375 degrees until the squash look wrinkled and soft - anywhere from 40-60 minutes. Season with butter, salt and pepper to serve.
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).