Kabocha Curry

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A mild and slightly sweet curry using kabocha squash and butternut squash. Can be made with chicken or left completely vegetarian. Additional vegetables, such as sliced bell peppers and spinach are delicious additions.

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Steps

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To make kabocha puree: preheat oven to 375.

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Halve a kabocha squash and place both sides cut side down in a baking dish.

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Fill the baking dish with water.

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Bake for 40 minutes or until the flesh can be easily pierced with a knife.

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The baking time may need to be adjusted depending on the size of your kabocha.

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Remove the kabocha from the oven and let cool.

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Remove and dispose of seeds using a spoon.

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Scoop out the flesh using a spoon.

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Use an immersion blender or food processor to puree the flesh , adding water until you have a smooth puree.

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To roast butternut squash: preheat oven to 450.

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Remove skin and cut the butternut squash into bite-sized pieces.

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Toss with olive oil , salt and pepper.

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Roast for 15 minutes or until the squash is soft and has just started to caramelize.

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Heat 2 tablespoons of olive oil at a high heat in a heavy bottomed pan.

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Add chicken and cook until sealed.

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Take chicken out of the pan and set aside.

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Reduce heat to medium , add onions and ginger and stir .

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Ingredients

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olive oil, boneless skinless chicken breast, onion, fresh ginger, garlic cloves, plum tomatoes, kabocha squash, vegetable stock, coconut milk, curry powder, chili powder, butternut squash, fresh cilantro