Originally from Japan and also known as baby red hubbard, this squash has an orange-red skin and is round with a slight teardrop shape. The flesh texture is very smooth and creamy, with a savory chestnut-like flavor. Red Kuri can be baked, braised, pureed, or steamed to be served as a side dish or used as a base for soups. Store all winter squash in a cool, dry, dark place with good ventilation, like a porch or garage, but make sure they do not freeze. Under the best conditions, the red kuri's should last at least a month. Once cut, you can wrap the leftovers in plastic and store in the refrigerator for 5 to 7 days.