Air Fryer Kabocha Squash with Curried Sauce
Our Roasted Air Fryer Kabocha Squash is drizzled over the top with a rich and creamy curried Sauce. If you have been craving something warming and nourishing, this healthy pumpkin recipe is for you.
Servings: 4 servings
Calories: 192kcal
Equipment
- air fryer or oven
Ingredients
Air Fried Kabocha Squash
- 1 tablespoon coconut oil
or oil of choice (melted coconut oil) - 1.5 pounds kabocha squash
2 inch thick slices- (about ½ of a whole kabocha. Seeds removed and skin removed- can exchange with butternut or acorn squash - ¼ teaspoon garlic salt
Curried Sauce
- 13.66 ounces coconut milk 1 can full fat (or ½ can coconut cream and ½ can of coconut milk) ~400 ml
- 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
- 1 teaspoon turmeric dried ground or 1 tablespoon freshly grated
Garnishes
- kaffir lime leaves or lime zest and lime wedges for serving
- cilantro optional as desired
- Red Thai Chili peppers optional as desired
Instructions
Prepare Kabocha Squash
- Preheat air fryer to 400 degrees F (204 degrees C). Microwave whole kabocha squash for 2 minutes on high to make it easier to cut and peel. Slice kabocha squash in half. Remove the seeds and peel. Then, slice the winter squash into about 2 inch slices. We ended up 8 slices. This is dependent on the size of your kabocha squash. (No air fryer, no problem! Oven direction in the notes below)
- Brush kabocha squash with melted coconut oil (or oil of choice) and sprinkle with garlic salt on both sides. Air fry for about 12 to 16 minutes or just until fork tender. Do not overcook as you still want it to have some texture.
Prepare the Thai Curry Sauce
- While your kabocha squash is in the air fryer, add the FULL FAT coconut milk to a wok or pan and bring to a slight boil. Stir constantly until the liquid has evaporated back off and the coconut cream coats the back of a spoon and . 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 to 10 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. However, If you like it extra spicy, add 2 tablespoons. Keep stirring your wok on a medium simmer (the curry mixture should be bubbling) until the coconut cream cracks (this is where the oil separates from the coconut milk). (Do not worry if your coconut milk does not crack. The goal is to reduce the milk into a thick curry sauce and allow the flavors of the spices to permeate the 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.)
- Add your fish sauce and palm sugar or sugar alternative of choice. Keep stirring the Thai curried sauce. Taste and adjust seasonings as desired. (Just as an FYI- there are also gluten-free and vegan fish sauces on the market) Set aside.
- Arrange your roasted kabocha squash on a serving platter along with your forbidden black rice or Thai Jasmine white rice. Pour the prepared Thai curry sauce over the kabocha squash. Garnish with kaffir lime leaves (or lime zest) red chilies and cilantro. enjoy!
Video
Notes
Recipe Tips
If you have any leftovers, they can be stored in a covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Oven Baked Kabocha Directions 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 25 to 35 minutes or just until fork tender. Do not overcook as you still want it to have some texture.
- Choose a high-quality full fat coconut milk without any fillers for the best results. Traditionally, this recipe is made with both coconut cream and milk. However, we know that coconut cream is sometimes difficult to find and more expensive. Therefore, we have adjusted the recipe using just full fat coconut milk.
- Microwave your kabocha squash on high for just 2 to 3 minutes max before carving. This makes the winter squash easier to cut and peel.
- Sharpen your knives and keep your fingers away from the blade when chopping.
Consider using a peeler instead of a knife to peel the skin. - You can leave the skin on the kabocha, if desired, as it is edible. However, personally we prefer the texture with it off. In addition, it takes a bit longer to roast with the skin on.
- Be patient while you are waiting for the coconut milk/cream to crack and stir
continuously. The heat must be on medium, and the coconut milk must be slowly
bubbling. - Sometimes, even with the best efforts, the coconut milk does not crack - do not worry.
- The goal is for the curry sauce to thicken and for the flavors to mingle in the coconut milk.
If you have any leftovers, they can be stored in a covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Oven Baked Kabocha Directions 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 25 to 35 minutes or just until fork tender. Do not overcook as you still want it to have some texture.
Nutrition
Serving: 1g | Calories: 192kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 940mg | Potassium: 634mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2917IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 1mg