A simple roasted kabocha squash recipe! If you’re new to cooking with this trendy squash variety I show you how to slice it, roast, and how to make a delicious kabocha squash coconut curry!
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Recipe Links:
Simple Roasted Kabocha Squash: https://tastythriftytimely.com/simple...
Kabocha Squash Coconut Curry: https://tastythriftytimely.com/kaboch...
Butternut Squash Red Lentil Soup: https://tastythriftytimely.com/butter...
Vegan Thai Green Curry with Acorn Squash: https://tastythriftytimely.com/fall-t...
Maple Roasted Acorn Squash: https://tastythriftytimely.com/maple-...
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Key Moments:
00:00 Introduction
00:39 Why is kabocha squash so trendy
01:19 How to choose kabocha squash
01:59 How to cut a kabocha squash
03:10 Can you roast kabocha squash seeds
03:42 How to roast kabocha squash & seeds
04:39 Kabocha squash coconut curry recipe
05:33 Taste test with Bryan
07:28 Alternate recipe ideas
08:37 Cost
*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.
Ingredients: Simple Roasted Kabocha Squash
1 kabocha squash (or Japanese pumpkin)
1–2 tablespoon olive oil
½ tsp salt
¼ tsp black pepper
1 tbsp maple syrup, optional
½ tbsp tamari (or soy sauce), optional
Ingredients: Kabocha Squash Coconut Curry (serves 4)
1 small kabocha squash (2-3 lbs, about 3 cups cubed)
½ tsp olive oil
Salt & pepper to taste
½ small onion, chopped
1 clove garlic, minced
1 orange bell pepper, sliced
1 ½ cup (360 g) cooked chickpeas (cook from scratch for extra savings)
2 tsp curry powder
⅛ tsp nutmeg
⅛ tsp cinnamon
400 ml full fat coconut milk (can use lite if preferred)
2 tbsp tamari (or soy sauce)
½ tsp chili garlic sauce (or up to ½ thai red chili/hot sauce of choice)
2 cups (474 ml) vegetable broth (homemade for extra savings)
1 tbsp nutritional yeast
½ tbsp maple syrup (or use a pinch of cane sugar)
2 cups (60 g) spinach, packed
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