Kabocha squash was a staple item in the household that I grew up in. So, it’s no surprise that one day kabocha would be highlighted in some of my dishes. Kabocha has a sweet taste and I personally love it cooked with coconut milk. In this dish, I slightly stew my kabocha squash with coconut milk and ginger.
INGREDIENTS (serves 5-6)
Half of a medium sized kabocha squash
1 can (8 to 10oz) coconut milk
4 cloves of garlic
EVOO, salt and pepper
Toppings: avocado, almonds, tomatoes
Salt and pepper
EVOO, garlic salt and pepper
- Kabocha squash: Wash, cut, peel and chop in cubes. If this is your first time with this squash, you will find it difficult to cut and peel. Make sure that you have a large knife to help with the chopping and with time and patience you will find a technique to peel your squash. Don’t be surprised if it takes you a good 30 minutes just to cut and peel.
- Coconut and ginger “stew”. In a separate small pot bring together 1 can of coconut milk, 1/2 of that same can of water, 3 “thick” slices of ginger, salt and pepper and bring it to a slow simmer.
- Tip: Take the bottom side a spoon and press into the ginger so that you smash it slightly. Doing this allows the ginger flavor to better infuse with the coconut milk.
- Start to cook the kabocha. In a large pan, add EVOO, turn to medium heat, wait until slightly hot then add your 4 cloves of chopped garlic. Slightly brown garlic and then add your kabocha. Let cook for about 2 minutes until squash cubes are slightly brown.
- Slowly add in coconut and ginger “stew”. Then, slowly add the coconut and ginger stew into the pan of kabocha . Set on medium heat, lid on, and let all the flavors infuse. The kabocha is done when soft enough that a fork can pierce through it. See pictures below:
- right – adding of the coconut and ginger stew
- left – cooked kabocha, note that your coconut milk will change in color
- Add in pieces of kale and let this steam into the pan.
- I used my own version of cauliflower rice by just putting dry cauliflower florets into a food processor until it reaches a “rice” texture. Sautee in a pan with a little evoo, salt and pepper.
- My choice of protein for this dish is pork tenders. I already receive them cut into small pieces from my butcher and saute them in a hot pan with,evoo, garlic salt and pepper until brown on both sides.
Assemble all ingredients together, add a few pieces of avocado and for an extra crunch, top it off with some roasted dry almonds!