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    Home » Sides » Vegetables » Roasted Kabocha Squash with Curried Sauce

    Roasted Kabocha Squash with Curried Sauce

    Published: Feb 15, 2016 · Modified: Oct 5, 2021 by HWC Magazine · 40 Comments

    Jump to Recipe Print Recipe
    Roasted Kabocha Squash with Curried Sauce / https://www.hwcmagazine.com

    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 red curry paste and warming turmeric.

    Roasted Kabocha Squash with Curried Sauce / https://www.hwcmagazine.com

    Jump to:
    • Move on over meat!
    • Warm Up From Inside Out
    • Choochee Fak Thawg Yaang
    • How to Crack Curry?
    • Why Does Curry Crack?
    • Recipe Exchange Alternatives
    • Turmeric's Healing Power
    • Frequent Asked Questions (FAQ's)
    • Delicious Curry Recipes
    • Roasted Kabocha Squash with Curried Sauce

    Move on over meat!

    This delicious roasted kabocha squash recipe and forbidden black rice dish is going to take center stage. The one thing that puts this curry recipe beyond other curries is that it made for Royal Thai 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 / https://www.hwcmagazine.com

    Warm Up From Inside Out

    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 curry. We served ours with a side of black forbidden rice which is the perfect dish for Halloween, don't you think? If you want to make a fun and festive curry for the fall season, be sure yo try our Thai Pumpkin Curry served in a whole roasted pumpkin bowl.

    Roasted Kabocha Squash with Curried Sauce / https://www.hwcmagazine.com

    Choochee Fak Thawg Yaang

    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 / https://www.hwcmagazine.com

    How to Crack Curry?

    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 / https://www.hwcmagazine.com

    Why Does Curry Crack?

    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.

    Recipe Exchange Alternatives

    This traditional Thai curry paste is made with dried red chilies, salt, lemongrass, galangal, kaffir lime rind, coriander roots, black peppercorns, garlic, shallots and shrimp paste. However, a super easy short cut is to add prepared red curry paste.

    A Thai red curry paste that I have used before is Mae Ply Thai Curry Paste and Thai Kitchen's red curry paste. It has all of the necessary ingredients and saves a ton of time.

    Roasted Kabocha Squash with Curried Sauce / https://www.hwcmagazine.com

    Turmeric's Healing Power

    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. Try our Turmeric Vegetable Medley, Golden Spiced Noodle Soup and our Easy Spiced Golden Milk to boost your immunity.

    Kabocha squash is a sweet winter squash we have in Asia. However, a delicious butternut or acorn squash would be just as lovely.

    Roasted Kabocha Squash with Curried Sauce / https://www.hwcmagazine.com

    It is important to keep the balance of salty, sweet, spicy and sour in a Thai recipe. 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.

    Frequent Asked Questions (FAQ's)

    How to store cooked Roasted Kabocha Squash?

    You can store roasted kabocha squash and the curried sauce in the refrigerator in a sealed container for up to 3 days on in the freezer for up to 2 months.

    What does a Kabocha Squash tastes like?

    It is sweet and think it tastes cross between a sweet potato and pumpkin.

    How do you know when the kabocha squash is ripe?

    Kabocha squash should sound hallow when you tap it and the stem starts to shrivel a little bit.

    Delicious Curry Recipes

    • Thai Curry Turkey Tofu Meatballs
    • Ground Turkey Sweet Potato Curry
    • Thai Pumpkin Curry
    • Halibut Coconut Curry in a Hurry

    Hungry For More? Subscribe to our Newsletter and follow along on Facebook, You Tube, Instagram, and Pinterest for all the latest updates.

    Roasted kabocha squash with curried sauce and black forbidden rice.

    Roasted Kabocha Squash with Curried Sauce

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Mains
    Cuisine: Thai
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 228kcal
    Author: HWC Magazine

    Ingredients

    Roasted Kabocha Squash

    • 1 tablespoon coconut oil
    • 6 slices kabocha squash
      thick slices- seeds removed and skin removed- can exchange with butternut or acorn squash
    • ¼ teaspoon garlic salt

    Curried Sauce

    • 1.25 cups coconut cream
    • ½ cup water
    • 1 tablespoon red curry paste adjust to desired spiciness level
    • 2 tablespoons fish sauce or to taste (if you cannot find fish sauce then add salt to taste)
    • 1 tablespoon brown sugar or sugar alternative of choice - I did not add any at all and let the natural sweetness of the squash shine through.
    • ⅓ cup coconut milk
    • 1 teaspoon turmeric dried ground or 1 tablespoon freshly grated

    Garnishes

    • cilantro optional as desired
    • Red Chili optional as desired
    US Customary - Metric

    Instructions

    • Preheat 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.
    • While 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 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.
      Add your red curry 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.) 
    • Add 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 and vegan fish sauces on the market)
    • Arrange 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!

    Notes

    We have good success with Thai Kitchen brand of Red Curry Paste. If you cannot find the ingredients to make your own curry paste or do not have time, you can use store bought red curry paste. 
    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.
    We served our Roasted Kabocha Squash with Curried Sauce with black forbidden rice for a fun Halloween idea. 
    Storage
    You can store leftover Roasted Kabocha Squash with curried sauce in a sealed container in the refrigerator for up to 3 days and in the freezer for up to 3 months. Rice, however, does not freeze well. 

    Nutrition

    Serving: 1g | Calories: 228kcal | Carbohydrates: 10g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1051mg | Potassium: 209mg | Fiber: 1g | Sugar: 6g | Vitamin A: 409IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!
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    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Reader Interactions

    Comments

    1. Ken says

      September 01, 2020 at 6:17 pm

      5 stars
      Always love creative squash recipes -- so tired of just baking it.

      Reply
      • HWC Magazine says

        September 10, 2020 at 12:36 am

        Thank you. You are going to love that curry sauce. Take Care

        Reply
    2. gourmetgetaway says

      February 21, 2016 at 11:33 am

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

      Reply
      • Healthy World Cuisine says

        February 22, 2016 at 4:20 pm

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

        Reply
    3. Helen @ Scrummy Lane says

      February 21, 2016 at 5:49 am

      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!

      Reply
      • Healthy World Cuisine says

        February 22, 2016 at 4:24 pm

        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.

        Reply
    4. The Foodie Affair says

      February 21, 2016 at 12:55 am

      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!

      Reply
      • Healthy World Cuisine says

        February 22, 2016 at 4:28 pm

        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.

        Reply
    5. Bhavna's Food Journey says

      February 20, 2016 at 1:43 am

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

      Reply
    6. Amira says

      February 18, 2016 at 1:06 pm

      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.

      Reply
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