kabocha squash recipes

Roasted kabocha squash glazed with a soy-ginger sauce. It&#039;s a lightly sweet and savory side dish that&#039;s easy to prepare.

Roasted Kabocha Squash

kabocha squash

olive oil (or vegetable oil)

salt

black pepper

maple syrup

soy sauce

ginger

sesame seeds (toasted (optional))

Set the oven rack to the middle position. Heat oven to 400ºF (204ºC).

Wash and dry the squash. Carefully use a sharp chef’s knife to cut the squash in half down the middle and then use a spoon to scoop out the seeds.

Place the squash cut-side down, trim off the stem and the bottom root side. Use a rocking motion to cut it into 1-inch thick wedges.

In a large bowl, toss together the squash slices, olive oil, salt, and pepper. Place the pieces in a single layer on a foil-lined rimmed baking sheet.

Roast for 15 minutes, then flip them over. Roast until the squash is fork-tender, about 10 to 15 minutes.

In a small bowl, combine maple syrup, soy sauce, and ground ginger. Brush on the roasted squash slices. Place in the center of the oven and broil on high until the surface lightly browns, about 2 to 3 minutes. Flip over, brush the other side with the sauce, broil for 2 to 3 minutes.

In a small nonstick pan, toast sesame seeds over medium heat until lightly browned, about 1 minute.

Top roasted kabocha squash with toasted sesame seeds and serve warm.

This Thai red curry with chicken and Kabocha squash recipe is an easy and healthy fall dish using Kabocha squash. The extra creamy texture comes from the coconut milk and the squash cooked together in red curry paste, creating just the perfect combination like that of a curry and stew dish.

Thai Red Curry with Chicken and Kabocha Squash

Tbsp vegetable oil

garlic, chopped small

shallots

(13.5 oz) coconut milk (Chaokoh brand preferably)

Kabocha,

lb chicken breast,

carton (8.5 oz) coconut cream,

water stock

fish sauce (depending on the brand

+ 1 tsp brown sugar

kaffir lime leaves

Thai basil

Fry the garlic and shallot in oil in a dutch over medium-high heat. Fry until fragrant.

Add the curry paste, and break the big chunks into small ones.

Add coconut milk, stir it all in and continue breaking up the curry paste chunks.

Stir until you have a creamy orange sauce

Bring everything to a boil, then turn the heat down to medium.

Add the chicken and the kabocha squash, and mix well with the sauce.

Stir everything together for 1 minute or so.

(If using water, add water to the opened coconut milk can, add water and swish together, then pour into the dutch oven. Stir it all in and cook for 10 minutes or until the kabocha squash is tender but not too soft.

Add brown sugar, fish sauce, chili peppers, and kaffir lime leaves, and let it simmer for 5-7 more minutes. Taste the flavor of the curry; if too salty, add more sugar. If too sweet, add more fish sauce.

Add the basil and mix in really well. Turn off the heat. Let the curry sit for about 5 minutes before serving.

&nbsp;Serve over cooked Jasmine rice and garnish with more basil and kaffir lime leaves if desired.

That's it! Enjoy your delicious Red Thai Curry with Chicken and kabocha squash!

I first tried this Kabocha Red Curry recipe a few weeks after I read it on your blog.  I absolutely loved it - it's my new favorite Thai dish!  
I even made it for my family for our Thanksgiving reunion.  
I've used red curry paste for several years, but your recipe has more in it than I'd ever tried before - I'm glad I followed the recipe as it does not disappoint with full flavor.  
I also saved the seeds from the second kabocha and hope to plant it next spring.  Fingers crossed it grows in my garden.  
Either way, I'll definitely be making this curry again.

Great recipe! Sooooo yummy, vert simple to Makers and right amount of spiciness for me! The whole housse smelled like a thai restaurant 😊
I cooked the whole kabocha in the oven after having scratched  most  of the flesh then I used it as container for my curry and I served it with sticky rice my favourite!
I thought the amount of red curry paste was too much but now I know why my previous curries had not as much flavour as expected!!!

I made this tonight and it was very good.  The only thing I would change is I didn't peel the kabocha and my husband didn't like the skin texture in it.  Delicious taste and not very hard.  Thank you.

Very tasty! This takes me back to travelling through northern Thailand and Laos. I was unable to find kaffir lime leaves but it still turned out very delicious. Thank you!

So delicious!!!!! Will make again and again.

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Top 3 kabocha squash recipes recipes from across the web

The most viewed kabocha squash recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roasted Kabocha Squash

Thai Red Curry with Chicken and Kab...

Thai Red Curry with Chicken and Kab...

The most viewed kabocha squash recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine