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Roasted Kabocha Squash with Curried Sauce

Roasted kabocha squash with curried sauce is a delightful vegetable dish with the natural sweetness of roasted kabocha squash, rich coconut cream, spiciness from the Thai curry paste and warming turmeric.Roasted Kabocha Squash with Curried Sauce /

Move on over meat! This delicious roasted kabocha squash with curried sauce and forbidden black rice dish is going to take center stage. The one thing that puts Roasted Kabocha Squash with Curried Sauce above and beyond other curries is that it is kind of fancy curry with a very traditional taste. This dish has deliciously sweet roasted kabocha squash with a drizzle of rich and creamy Thai curry sauce ladled on top. Blissful!

Roasted Kabocha Squash with Curried Sauce /

When it is damp outside, my whole body craves curry. It is like some obsession. I can't stop thinking about it. Nothing will satiate this craving like a delicious bowl of roasted kabocha squash with curried sauce.

Roasted Kabocha Squash with Curried Sauce /

The first time I tried roasted pumpkin with curried sauce was blissful. In Thai, this dish is called Choochee Fak Thawg Yaang.

Roasted Kabocha Squash with Curried Sauce /

The secret to this recipe is the stirring of the coconut cream with water constantly until the water has evaporated back off and the coconut cream coats the back of a spoon and the coconut cream cracks. You have to work fast and keep moving your ladle in the wok to press the coconut cream up the sides of the wok and then turn over. You cannot be distracted for these 5 minutes.

Roasted Kabocha Squash with Curried Sauce /

Simmering your coconut "cream with your aromatic Thai curry spices forces the oils to come out and that is what they mean by "cracking" of the coconut cream. In addition, simmering the coconut cream also forces water to evaporate and makes a very rich and delicious curry. So why do you ask would you add water to the coconut cream and then try to reduce the coconut cream ... Heck I don't know, but the measurements makes for a perfectly delicious curry and I would not change a thing.

I know it may be difficult for some of you to obtain some of the ingredients needed for Thai dishes but don't worry as I have some substitutes that work great and you can make a delicious Roasted Kabocha Squash with Curried Sauce no matter where you are in the world. I will also share with you the traditional Thai ingredients for those that have access to an Asian grocery store.

This traditional Thai curry paste is made with dried red chillies, salt, lemongrass, galangal, kaffir lime rind, coriander roots, black peppercorns, garlic, shallots and shrimp paste. You can exchange the galangal with ginger but that leaves you trying to find the rest of the ingredients. A Thai red curry paste that I have used before is Mae Ply Thai Curry Paste and it has all of the necessary ingredients. You can find Thai Chili paste in some Walmart stores in the Asian food section. (I am not receiving any compensation for these suggestions...just some possible solutions)

Roasted Kabocha Squash with Curried Sauce /

One ingredient that I added to this recipe is a little turmeric as I need the extra warmth and healing anti-inflammatory power to get me through this cool and damp week. I used a kabocha squash as that is the kind of sweet squash we have in Asia but a delicious butternut or acorn squash would be just as lovely.

Roasted Kabocha Squash with Curried Sauce /

I am always on clean eating diet but for the last 4 weeks I have put myself on a the candida diet. After three rounds of antibiotics my body is craving a detox and getting rid of all sugars, condiments, fruits, coffee and wine is not an easy feat. No wine!!!! Really!!! It has been a tough feat but now I am feeling fantastic.

As part of a special celebration for making it 4 weeks through this candida diet torture I made a modified Roasted kabocha squash with curried sauce and did not add any sugars or fish sauce. It is important to keep the balance of salty, sweet, spicy and sour in Thai dish so I added just a pinch of salt and the kabocha squash is sweet enough without adding any sugars. I have left the recipe in its original form but this recipe can also be made without fish sauce or sugar if need be.

If any of you are interested in learning more about the anti-candida diet, let me know and I can share with you some of my kitchen secrets for survival.

Roasted Kabocha Squash with Curried Sauce /



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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Roasted Kabocha Squash with Curried Sauce

By HWC Magazine  , , , ,   

February 15, 2016

Roasted kabocha squash with curried sauce is delightful combination of the natural sweetness from the roasted kabocha squash and rich coconut milk and cream, spiciness from the Thai curry paste and the warming turmeric. Recipe adapted from the Oriental Thai Cooking School.

  • Cook: 45 mins


Roasted Kabocha Squash

coconut oil - 1 tablespoon (or other oil as desired)

kabocha squash - 6 thick slices- seeds removed and skin removed- can exchange with butternut or acorn squash

garlic salt - 1/4 teaspoon

Thai Red Curry Paste (or can purchase pre-made)

dried red chillies - 1/4 cup (seeded, cut, soaked and drained)

salt - 1/4 teaspoon

lemongrass - 1 tablespoon (sliced)

galangal - 1 tablespoon (sliced) - can exchange with ginger

kaffir lime leaves - 1.5 teaspoons (sliced)

coriander (cilantro) roots - 1 tablespoon (chopped)

black peppercorns - 1/2 teaspoon (ground)

garlic - 1 and 1/2 teaspoons (sliced)

shallots - 1 tablespoon (sliced)

shrimp paste - 1 teaspoon


coconut cream - 1 and 1/4 cups

water - 1/2 cup

fish sauce - 4 tablespoons or to taste (if you cannot find fish sauce then add salt to taste)

palm sugar or sugar alternative - 2 and 1/2 tablespoons (can use brown sugar or alternative of choice) - I did not add any at all

coconut milk - 1/3 cup

turmeric - 1 teaspoon (ground or grated fresh)


1Preheat oven to 190 degrees C (374 F). On a greased or parchment lined baking tray, lay out your 6 slices of kabocha squash and brush with coconut oil and sprinkle with garlic salt on both sides. Bake for about 20 minutes or just until fork tender. Do not overcook as you still want it to have some texture.

2 If using pre-made Thai Chili paste from the store, skip to step 3. If making Thai Chili paste from scratch at home, add dried soaked and drained chili peppers, salt, lemongrass, galangal, kaffir lime leaves, coriander (cilantro) roots, black ground peppercorns, garlic, shallots and shrimp paste either in the mortar and pestle or in your food processor and grind until smooth. Set Aside. (This recipe makes a large portion of Thai chili paste so you can just save it in a plastic container and it can stay in your refrigerator for 2 weeks. You will only need a total of about 2 tablespoons of it or much less, if you do not like it too spicy)

3While your kabocha squash is in the oven baking, add your coconut cream and water to your wok and bring to a boil. Stir constantly until the water has evaporated back off and the coconut cream coats the back of a spoon. You have to work fast and keep moving your ladel in the wok to press the coconut cream up the sides of the wok and then turn over. You cannot be distracted for these 5 minutes. Add your Thai chili paste. If you like it really mild (like me) then just add a teaspoon at a time until you get it to right heat level- taste along the way. If you like it extra spicy, add 2 tablespoons. Keep stirring your wok until the coconut cream cracks. (Simmering your coconut "cream" with your aromatic Thai curry spices forces the oils to come out and that is what they mean by "cracking" of the coconut cream.) 

4Add your fish sauce and palm sugar or sugar alternative of choice. Keep stirring your wok and add the coconut milk. Stir and bring to another boil. Taste and adjust seasonings as desired. (Just as an FYI- there are also gluten-free fish sauces on the market)

5Arrange your roasted kabocha squash on a serving platter along with your forbidden black rice or Thai Jasmine white rice and pour the curry sauce over the kabocha squash. Garnish with red chillies and cilantro, if desired. Enjoy!


  • Such vivid colors of this dish make my mouth water. I bet it’s very tasty. I have to give it a try since I gave up meat for lent. Pinning!

  • Hi Bam, love how you made the squash and rice dinner with your special coconut cream curry sauce. This is right up my alley! I just googled anti-candida diet and it sounds very interesting. Makes total sense. Have a great week-end!

    • Bams Kitchen

      Sometimes, I like to have meatless meals and this one is really satisfying. There really is way to much additives to our foods nowadays and going back to the basic nutritious foods is really good for your health and well being. Wishing you a super week!

  • Eha

    Oh Bobbi: fabulous!! I choose this kind of dishes for a main meal about twice a week and this will be perfect tho’ I would use what we call ‘butternut pumpkin’ here.! You would not believe I only ‘discovered’ ‘black rice’ or ‘Emperor’s Rice’ as we call it here less than a year ago tho’ it is available at every supermarket here and does add that ‘je ne sais quoi’ to a dish . . I am only now getting to make friends! Looks great, tastes great, is so much better than a white rice for you 😀 !! Like your version of Thai Red Paste tho’ all the ingredients bar lime leaves are available fresh here . . . bestest . . .

    • Eha

      Cam back, saw Joihn’s comment and went ‘huh’ – obviously had been reading too fast before! Glad this sensible and gentle detox worked: you must have been on some antibiotics to need it but great that it worked . . . . and since wine was the least of your ‘sins’ as you would know, do hope you are back putting glass patterns on your recipes ;D !!

      • Bams Kitchen

        Thank you Eha! Yes, I was on some major antibiotics but doing much better now. I feel really good on this healthy eating diet and will continue on for it a bit longer but wine will be making a come back periodically. I hope you are doing well and taking good care.

  • This looks like such an elegant dish! Looks delicious!

  • Buona sera, BAM! This dish looks so very good! I’ve never cooked a kabocha squash although I see them all of the time. I think i’d be able to find all of the ingredients to your curry. I’d love to give it a try. Not having a wok, I may be hard-pressed to duplicate your “cracking of the coconut cream” but the fun part of cooking is in the experimentation. Now, what fresh hell is this that you went 4 weeks without wine? Whatever did you do to deserve such a harsh sentence? 🙂
    Have a good week, BAM! Salute!

    • Bams Kitchen

      Buona Sera John! So you must have an Asian market near you. Good for you. There is no need for a wok a frying pan will work just fine, but just keep it moving in the pan as that is the most important part about cracking of the coconut cream. Really, 4 weeks without wine was grueling. However, now splurging a little every now and then on a glass of red. Lets have a toast to that!

      • I’ve quite a few nearby, BAM. I live a couple blocks from Little India and about a mile from Little Chinatown, though it’s more like Little SE Asiatown now. And sprinkled throughout the area are a number of Japanese markets and restaurants. I just need someone to come with me to translate. 🙂

        • Bams Kitchen

          That is awesome news. So here is the plan…when I come back to the real world for a visit I will take you for a tour through Chicago’s little Southeast Asia to help you find all the ingredients you need to make some of the dishes on Bam’s Kitchen and in turn lets make some pasta together.

  • Love how creative you are in the kitchen! This sounds amazing!

    • Bams Kitchen

      The creativity goes to the lovely team at the Oriental Thai cooking school at the Mandarin Oriental. I just added a couple of additions such as turmeric and some shortcuts. Thank you Jean.

  • kitchenriffs

    If you’re trying to curry our favor with this great recipe, you’ve certainly succeeded. 🙂 This is great — so much flavor. Thanks!

    • Bams Kitchen

      Thank you John. There are layers of flavors to this dish and that is why I think I am completely addicted to this dish and want to make it again tomorrow… I am a curry addict.

  • What a BEAUTIFUL recipe! And am so jealous of your experience taking a cooking class in Bangkok. Definitely pinning this one- love the homemade thai curry paste. Hope the weather clears up for you soon!

    • Bams Kitchen

      Thanks so much and it is is very ironic that all of my favorite dishes from your blog are curry dishes too. Great minds think alike. Wish you could have tagged along with me to my cooking class, the food was delicious.

  • What a great vegetarian meal that is totally satisfying! I love kabocha and sadly, haven’t had it for a few weeks…the season seems to be over but I might try again now. I love the idea of having it with curry because curries always hit the spot. All round great flavors, colors, and textures!

    • Bams Kitchen

      Thank you Monica! I hope the kabocha squash come back to your market soon. They are always available here in HK. I hope you had a lovely Chinese New Year. Take care

  • Anu-My Ginger Garlic Kitchen

    Love love that stunning looking platter, Bobbi. Just the perfectly roasted squash. I’ve been wanting to make something sweet using squash for a long time, and I also love thai curry paste. So I have to give these a try soon. Can’t wait.

    • Bams Kitchen

      Thank you Anu! I love the balance of Thai flavors (sweet, savory, spicy and sour). Kabocha squash is so delightfully naturally sweet, it makes for the perfect curry. Wishing you a super week.

  • Love that squash with anything curry and creamy, it brings up its flavours really well

    • Bams Kitchen

      Thank you Raymund! I feel the same way about curry. It is so addicting.

  • No wine? Well, if I could eat this, I’d be a happy camper. Love the forbidden rice with it also. So stunning!

    • Bams Kitchen

      Thanks Abbe! I was thinking that the contrast with the jet black forbidden rice with the bright orange kabocha would make the perfect Halloween meal. We will have to remember this one for next year.

  • Bam, this looks divine. your Choochee Fak Thawg Yaang is out of this world.. although this kind of squash is not my favorite but I need to try this.

  • I am with you – my body also craves squash – I had some tonight, just roasted with some brown sugar and butter…yum!

  • if my squash grows back after the drought I will be sure to give this a try 🙂

  • Roasting squash gives such a rich flavor to it and the curry simply completes the deliciousness! Pinned and shared!

  • Beautiful presentation, I am a big fan of Thai food 😛

  • I can give up a lot, but wine?? You are a brave healthy lady!! This whole meal is just beautiful and I just want to stick my finger in that sauce for a taste!

    • Bams Kitchen

      Thank you Sandra. I have to tell you a day without wine is a like a day without sunshine but we have not had sun here in HK for at least a month so a good time to do a candida cleanse.

  • I absolutely love anything Thai, Bam. This is visually stunnning together with that black rice – I’d love to try it! I especially like how you explain the sauce: “So why do you add water and then evaporate it out again? Heck, I don’t know.” Hahaha … I love it!

    • Bams Kitchen

      I am also completely in love with Thai flavors too Helen. I know how strange…add water and take it back out, but really it works and I don’t know why.

  • WOW~ What a delicious looking dish! These are my favourite foods, roasted squash and black rice YUM!!
    Thanks so much for sharing
    Gourmet Getaways

    • Bams Kitchen

      Thank you Julie. I think these are my Asian comfort foods too.

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