Onion Squash


Onion squash, also known as red kuri squash or Hokkaido squash, is a vibrant and flavorful winter squash variety. Its distinctive shape and deep orange flesh make it a visually appealing addition to any dish. With its sweet, nutty flavor and smooth texture, onion squash is a versatile ingredient that can be used in both sweet and savory recipes. Whether roasted, steamed, or pureed, this squash is sure to bring warmth and richness to your meals.


Onion squash is a nutritious winter squash with several health benefits:

  • Vitamins and minerals: It is rich in vitamins A, C, and E, providing antioxidant protection and supporting immune function. It also contains minerals like potassium and magnesium.
  • Dietary fiber: Onion squash is a good source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain healthy blood sugar levels.
  • Beta-carotene: The vibrant orange color of the squash comes from its high content of beta-carotene, a potent antioxidant that is converted into vitamin A in the body and supports eye health.
  • Low in calories: Onion squash is relatively low in calories, making it a great option for those watching their calorie intake.

(Priced Per Unit)

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Recipe: Roasted Onion Squash Soup


  • 1 medium-sized onion squash, halved and seeds removed
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Fresh parsley for garnish


  1. Preheat the oven to 400°F (200°C). Place the halved onion squash on a baking sheet, cut side down. Roast in the preheated oven for 40-50 minutes or until the flesh is tender.
  2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and fragrant.
  3. Once the squash is cooked, scoop out the flesh and add it to the pot with the sautéed onions and garlic. Stir in the vegetable broth, ground cumin, ground cinnamon, salt, and pepper.
  4. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes to allow the flavors to meld together.
  5. Use an immersion blender or transfer the soup to a blender to puree until smooth and creamy.
  6. Serve the roasted onion squash soup hot, garnished with fresh parsley for added freshness.


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