Farmers at our local winter market display a variety of fun squashes, very different in appearance yet very similar in taste. This Red Kuri squash served as the bowl and an ingredient in this Moroccan Lentil Soup. The recipe is in the current issue of the Food and Nutrition Magazine.Brienna Casperson's creation is aromatic and nutrient rich.
I substituted cooked hulless barley for the farro and diced red kuri for the sweet potato.
For an attractive plate presentation, these pumpkin patch picks can do the trick!