Curried Kabocha Squash Recipes

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KABOCHA SQUASH RED CURRY



Kabocha Squash Red Curry image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
1 carrot, cut into 1/2-inch dice
1/2 Spanish onion, cut into 1/2-inch dice
2 tablespoons finely minced fresh ginger
4 cups 1-inch-dice kabocha squash (from about 1 peeled squash)
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons Thai red curry paste
Two 13.5-ounce cans coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 cup fresh spinach
Cooked long-grain rice (preferably jasmine), for serving
1/2 cup peanuts, toasted
1/2 cup fresh cilantro leaves
1/4 cup pomegranate seeds
Lime wedges, for serving

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.

CURRIED KABOCHA



Curried Kabocha image

Kabocha is my favorite squash/pumpkin. Serve this as a vegetarian main dish with rice or add some meat to it. It can also be a great side dish to replace your potatoes when eating red meat. Me and hubby like it, not really the kids.

Provided by Crystal Loman

Categories     Side Dish     Vegetables     Squash

Time 35m

Yield 8

Number Of Ingredients 9

1 tablespoon sesame oil
3 cups cubed kabocha (Japanese winter squash)
1 yellow onion, sliced
½ (14 ounce) can coconut milk
1 tablespoon fish sauce
1 tablespoon grated ginger
1 teaspoon curry powder
1 pinch brown sugar, or to taste
salt to taste

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.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 7.3 g, Fat 7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 160.7 mg, Sugar 2.9 g

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