15 Incredible Squash Recipes That Go Beyond Zucchini

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Kabocha squash red curry is a rich and aromatic dish that brings a touch of warmth to your table. Tender kabocha squash simmers in a creamy coconut milk sauce with spicy red curry paste, enhanced by the sweetness of brown sugar and the umami of soy sauce. Topped with fresh cilantro and served over rice, this hearty curry offers a delightful blend of flavors and textures!

Ingredients (for 4 servings):

• 1 small kabocha squash, peeled, seeded, and cubed
• 2 tbsp vegetable oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable or chicken broth
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup baby spinach or kale
• Fresh cilantro, chopped (for garnish)
• Cooked rice (for serving)

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add the diced onion and sauté for 3-4 min. until softened.
3. Add the minced garlic and ginger, and cook for another minute until fragrant.
4. Stir in the red curry paste and cook for 1-2 min. allowing the flavors to meld.
5. Pour in the coconut milk and vegetable or chicken broth, and stir to combine.
6. Add the cubed kabocha squash, soy sauce, and brown sugar. Bring the mixture to a simmer.
7. Reduce the heat to low and cover the pot. Simmer for 20-25 min. or until the kabocha squash is tender.
8. Add the sliced red bell pepper and cook for an additional 5 min.
9. Stir in the baby spinach or kale until wilted.
10. Ladle the curry over cooked rice and garnish with chopped fresh cilantro. Enjoy!