Best Curried Kabocha Squash Recipes

Kabocha Squash Curry image

Provided by Deryn Macey

Categories Curry

Time 30m

Yield 4

Number Of Ingredients 14

2 tsp coconut oil, water, broth or another cooking oil of choice (10 mL)
1 small white onion, diced (about 1 cup, 150 g)
3 cloves garlic, minced (15 g)
1 tbsp fresh ginger, minced (10 g)
3 tbsp red curry paste (45 g)
1 green bell pepper, seeds removed and roughly chopped
1 heaping cup peeled and chopped carrot (about 2 carrots, 170 g)
4-5 cups peeled and cubed kabocha squash (approx. 600 g)
1 14 oz can full-fat or light coconut milk
1 cup vegetable broth or water (250 mL)
1 tbsp coconut sugar, brown sugar or maple syrup (15 mL)
1 tbsp soy sauce or gluten-free tamari (15 mL)
1-2 tbsp lime juice, to taste (15 mL)
1 tbsp white miso paste, optional (15 g)

Steps:

Prepare the squash, vegetables, garlic and ginger so you're ready to go. To prepare the squash, cut it half from top to bottom, then cut each half into two chunks. Cut the chunks into wedges and then cut the skin off. Cut the wedges into half inch cubes (keep them on the smaller side for a quicker cooking time).
Heat 1 tbsp oil, water or broth in a large skillet over medium heat. Add the onion, garlic and ginger and saute for 5-6 minutes until soft and fragrant.
Add the carrot, bell pepper and red curry paste, stir well and cook for a few more minutes.
Add the rest of the ingredients and bring to a low simmer. Cover and cook over low to medium heat for 10 minutes, stirring occasionally.
Remove the lid and cook for another 5-10 minutes until the squash is tender and the curry is starting to thicken.
Serve over rice topped with fresh cilantro and chopped peanuts or toasted cashews.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 184 calories, Sugar 11 g, Sodium 400 mg, Fat 9 g, Carbohydrate 25 g, Fiber 4 g, Protein 3 g

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 image

Provided by Crystal Loman

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