As I sit here writing this post, I’m jammin out to Christmas music. Too soon? I worked at Starbucks (for a solid seven years of my life), and when the red cups rolled out, so did the Christmas music. Red cups really used to set the season for me. But now that I’ve been working a “big girl” job for the passed 2 years, I don’t know if anything really sets the Holiday tone for me anymore. So for now it’s a Pandora Christmas radio station.
This Kabocha squash in Thai Curry is the bees knees. It’s slightly spicy, filling, and a perfect Meatless Monday dish. I know, I know, by now you’ve probably almost cooked and baked your way through every squash there is in the supermarket. But if you’re going to call it quits on squash for the season, do it AFTER you make this.
Oh and a big thanks to Lindsey over at Pinch of Yum for introducing me to Kabocha squash. I didn’t know it existed, let alone know it’s strikingly similar to it’s sister good ol’ Butternut. Did I mention it’s tastier? Yes, my friends, there’s a tastier, creamier squash than the ever so popular Butternut, and her name is Kabocha.
So stock up on the coconut milk and thai curry paste because you might end up making this twice before you put the axe on squash for the year. Oh and if you like this, make sure you test out my Pepita-Crusted Tilapia in vegetable curry. They’re almost twinsies.
- For the curry:
- - 2 Tbsp. olive oil
- - 1 cup chopped celery
- - 1 cup chopped carrots
- - 1 cup chopped onion
- - ¼ cup chopped and peeled ginger
- - 4 large garlic cloves, chopped
- - 3 Tbsp. Thai Red Curry Paste
- - 4 cups chicken broth
- - 1 cup coconut milk (I used the box kind because the canned coconut milk tends to be more sugary and higher in calories for my liking)
- - 1 bell pepper diced
- - 1 small kombucha squash diced
- - ½ yellow onion diced
- - chopped cilantro for garnish
- For the Curry:
- Preheat the oven to 425. Heat the oil in a heavy bottomed pot over medium-low heat. Add carrots, celery, ginger, and garlic. Cook, stirring occasionally until vegetables are fragrant and softened.
- Increase heat to medium high. Add the curry and cook until caramelized 2-3 minutes. Add chicken broth. Bring to a boil, reduce heat to low, and simmer for 15-20 minutes.
- Strain curry through a fine mesh strainer. Discard vegetables. Return liquid to the same pot; add coconut milk, bell pepper, and onion. Cook over medium heat until vegetables are tender, 8-10 minutes.
- Meanwhile, bake the kombucha squash on a baking sheet until tender (probably about 15-20 minutes).
- Add squash to the curry.
- Serve over brown rice or quinoa.