Kabocha is a Japanese winter squash with a sweet-nutty flavor profile and a texture that is meaty instead of fibrous. It's delicious cubed and roasted, but also ideal for soups because it becomes very creamy when roasted whole. The skin of Kabocha is edible, which means less prep work in the kitchen.
Squash skeptics tend to like kabocha because its flavor is closer to a sweet potato rather than a pumpkin. It's a good idea to try different types of winter squash because trying new foods triggers production of new olfactory cells, thus stimulating the brain. In the book, Taste What You're Missing by Barb Stuckey, a researcher observed that rates of dementia are lower in chefs, possibly because they are more adventurous in terms of eating new foods.
Nutrition Highlight: Kabocha Squash
Vitamin A is Awesome!
Kabocha squash's deep golden-orange color is a signal that it's packed with vitamin A, which helps protect your skin and eyes.
1 cup of roasted Kabocha squash has about 70% of your daily value for vitamin A for only 30 calories. So don't worry about roasting in olive oil because the extra fat promotes browning and actually increases absorption of vitamin A.
Don't discard the seeds!
Lay out seeds in one layer on a cookie sheet to dry for 10 minutes in a 400º oven. Then toss with some olive oil, salt, pepper and roast for about 15 minutes until golden brown.
1 cup dry brown lentils (makes 3 cups)
3 cups cooked kabocha squash (1 medium) + water for puréeing
1 T olive oil
2 tsp curry powder
1/2 tsp turmeric
1/4 tsp cayenne pepper
1/8 tsp cinnamon
1/2 large yellow onion (or 1 medium), roughly chopped
3/4 tsp Thai red curry paste
3/4 tsp Thai red curry paste
1 large tomato, diced (or 1/2 c canned, diced)
1-2T of tomato paste, opt. (extra flavor and nutrition)
1/2 tsp salt
1/2 tsp salt
1 cup water (use water from cooking lentils)
1/2 cup coconut milk (or use water)
millet or brown rice for serving
cilantro for garnish
Water:
Save water from cooking the lentils.
Roasting Squash & Seeds:
Rinse kabocha, then put it on a piece of foil (helps with cleanup) on top of a baking pan. Roast the whole squash in a 400º oven for 50-55 min. Cut in half to release steam, let cool for about 5 minutes. Remove seeds and weed away strings. Place seeds on cookie sheet on a silpat and let dry out in 400º oven for 10 minutes. Then in a bowl, toss with a little olive oil, salt, and pepper. Bake for about 15 minutes.
Lentils:
Cover the lentils with 2” of water in a medium sized pot. Bring water to a boil and simmer for 20 min. When lentils are tender, drain excess water into a container to keep for using in curry and set aside. If making ahead, store in the refrigerator until ready to use.
Curry:
In a 12” skillet over medium heat, heat oil, and when hot, add spices, then sauté onion on high for about 3 minutes, reducing to low for about 12 more minutes. Add curry paste, tomato paste, salt, and tomatoes, cook 2 minutes. Add 1 c lentil water and coconut milk or just 1 1/2 c water.
Scoop squash out of skin into a blender, purée with enough water for a smooth texture. Will use about 1/2 c of water. The skin is edible, but will ruin the texture of the purée.
Add puréed squash to soup pan and add onion mixture and cooked lentils. Let simmer together for 10-20 minutes to meld flavors, then serve over brown rice or millet. Garnish with cilantro and serve with a side of fruit or green salad. Makes 4 servings.
NOTE 1: This is quite spicy on the first night because it needs 1 day for the flavors to mellow and blend together, so it's better the next day.
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