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.
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
- 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
- cilantro optional as desired
- Red Chili optional as desired
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!
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.
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.
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