Curried Kabocha Recipes

Steps:

• Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
• Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
• Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

Steps:

• Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.

Steps:

• Clean Kabocha squash and carerfull cut in two. Scrape out and discard seeds and pulp.
• Use a vegetable peeler and peel the skin.
• Save the Kabocha skin and fry it up for a really great alternative to potato chips if you wish.
• Dice the squash into bite-sized cubes.
• Toss the cubed squash in a large bowl along with olive oil, salt, and a sprinkling of garam masala powder.
• Pre-heat oven to 350 degrees F.
• Spread squash cubes out on a baking sheet and bake for 1 hour. When done, remove from oven and set aside for later use.
• Dice one medium onion into medium-sized pieces.
• Finely grate one thumb of ginger, or be lazy and use 2 teaspoons of ginger powder.
• Finely dice up three cloves of garlic, or use minced garlic or even garlic powder if you wish.
• Carefully dice up at least two Thai chilies (the fiery small green ones) or more, according to how much of a whallop you want this curry to pack.
• Heat up a splash of olive oil in a wok or large pot, to a medium or so heat suitable for frying.
• Add in onions, ginger, chilies, and garlic.
• Keep stirring and allow to lightly brown, and add 1 tablespoon of Madras curry powder.
• Continue to stir so that the curry powder gets heated up, and add in the cooked Kabocha squash cubes.
• Keep stirring so the cubes get coated with the curry powder.
• Turn down the heat on the oven and fold in 16 ounces of plain curry. This will not be a "wet" curry, so if you want more sauce, you'll have to tinker with the recipe.
• Stir that goodness up but don't let it overheat.
• Add in 1/4 cup of flaked coconut, preferably unsweetened.
• Cook the whole mess for a couple of minutes, and dinner is ready.
• Serve over rice and enjoy.

Steps:

• To make kabocha puree: Preheat oven to 375. Halve a kabocha squash and place both sides cut side down in a baking dish. Fill the baking dish with water. Bake for 40 minutes or until the flesh can be easily pierced with a knife. The baking time may need to be adjusted depending on the size of your kabocha. Remove the kabocha from the oven and let cool. Remove and dispose of seeds using a spoon. Scoop out the flesh using a spoon. Use an immersion blender or food processor to puree the flesh, adding water until you have a smooth puree.
• To roast butternut squash: Preheat oven to 450. Remove skin and cut the butternut squash into bite-sized pieces. Toss with olive oil, salt and pepper. Roast for 15 minutes or until the squash is soft and has just started to caramelize.
• Heat 2 tablespoons of olive oil at a high heat in a heavy bottomed pan. Add chicken and cook until sealed. Take chicken out of the pan and set aside.
• Reduce heat to medium, add onions and ginger and stir until onion has become translucent. Add garlic and stir for 30 seconds more.
• Add chopped tomatoes and kabocha puree to the pan, bring to boil and reduce to a simmer for 10 minutes.
• Add stock, coconut milk, curry and chili powder. Bring to a boil and reduce to a simmer for 10 minutes, stirring occasionally.
• Add chicken and roasted butternut squash and simmer for 10 minutes.
• Add cilantro and additional salt and pepper to taste.
• Serve with naan and/or rice.