Kambocha squash appears during autumn and is delicious roasted or in a curry. In India, it is common to cook the squash with the seeds inside it but for a smoother version, scoop the seeds out and discard it.
serves 3 to 4
ingredients
1 small kabocha squash, peeled and cut into 2-inch chunks
2 tablespoons oil or ghee
1/4 cup onion masala
1 teaspoon sea salt
1/4 cup canned ground tomatoes (or 1 cup fresh ripe chopped tomatoes)
Herbs for garnish (preferably sage or mint leaves)
2 tablespoons pine nuts
instructions
In a Dutch oven or stockpot, heat the ghee and sauté the kabocha squash for 3 to 4 minutes on high heat until it has a touch of color.
Add the onion masala, ground tomatoes, salt, and 1/2 cup water. Cover the pot and reduce the heat to low. Cook the squash for 10 to 12 minutes. The squash should be tender. Turn the heat off and let the curry rest for 10 to 15 minutes.
Garnish with fresh herbs and toasted pine nuts.
notes & variations_
Replace the kabocha with butternut or pumpkin.
For a creamier version, add half a cup of heavy cream or coconut milk.
It will keep in the refrigerator for about 4 to 6 weeks.
The onion masala has many uses_ as a base for a curry or stew, for scrambled eggs, in rice, or in quinoa pilaf.
For a spicy version, add a tablespoon of chili powder at the end.
Also in Recipes
