And then you do something like this…AND TOTALLY REDEEM YOURSELF!

Remember this guy?

He is warty. He is dirty (literally, it had dirt on the bottom of it). He is ugly.

Squash has officially redeemed itself thanks to him. His name? Kabocha squash. Apparently it tastes an awful lot like pumpkin does. How did I do a total 180 degree from hating to loving squash? Squash curry. I used a recipe for Pumpkin Curry I found online and substituted this kabocha.

One of the problems I still have with squash is that it’s high maintenance. It’s usually hard to cut and you have to roast it for a long time. This squash was much easier to cut than say, an acorn or butternut. Although the peeling was still kind of a pain…

First, I peeled, gutted, and cubed my kabocha into bite sized pieces.

Toss onto a cookie sheet, coat in olive oil and sprinkle with cayenne pepper. Put that into a 400 degree oven for about 15 minutes, or until the squash has a little bit of “give” to it. Give it a good toss half way through to make sure it cooks evenly.
While that’s roasting, break out your food processor (or blender). I threw in 2 shallots, 3 cloves of garlic, 1 Tbs red curry paste, and 2 Tbs of water. Pulse until smooth.

In a separate bowl, combine 1 can of coconut milk, 1 Tbs fish sauce, juice of 1 lime, and 2 tsp of firmly packed light brown sugar until sugar has dissolved.

Cut a pound of chicken breasts into cubes. Warm a skillet (or a wok, in my case) over medium heat with 2 Tbs of olive oil. Add diced chicken and cook for about 8 minutes. Remove chicken and set aside. Saute the curry paste mixture for about 2 minutes.

Add the coconut milk mixture and bring to a boil. Now, add your chicken and squash and let that simmer for about 15 minutes. Serve over rice.

This was super delicious and way filling. I only ate about half of the serving I put in my bowl.
kabocha totally changed my mind about squash. Thanks kombucha!!


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