He is DELICOUS!
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!!