Two Ways to Bake a Kabocha Squash

  1. Mashed Kobocha

Preheat oven to 425 degrees. Cut off the top and the bottom of the squash to make it easier to cut in half longitudinally. Gut out the seeds. Coat the inside flesh of the squash with butter or olive oil. Place the squash face-side down in a deep pan and add enough water to coat the bottom of the pan. Cover whole pan with tin foil and place in oven. Bake for 40 minutes. When squash is baked let cool a little before scraping out the innards and mashing with more butter, a little milk (optional) and adding seasoning such as salt and fresh rosemary, thyme or sage.

2. Sliced Kabocha

Preheat oven to 400 degrees. Option to peel squash or keep skin on (the skin can be eaten too!). If you decide to keep the skin, rinse thoroughly and dry well. Cut off the top and bottom of the squash and gut the seeds. Cut the squash into thin wedges. Place the wedges in a bowl and toss with 2 tablespoons of fat of choice (butter, olive oil, avocado oil, or coconut oil) and salt. On a baking tray place a single layer of foil or parchment paper. Roast in oven for 30 minutes, flipping halfway through.
Eat as a side dish, or chop up and mix into a salad, curry, or chili.


Thai Yellow Curry with Kabocha Squash and Red Noodle Beans

1 lb boneless, skinless chicken thighs (vegetarian option: tofu)

1/2 teaspoon salt

black pepper

1 tablespoon coconut oil

1 small onion diced

1-2 tablespoon yellow curry paste of your choice

1 cup full-fat coconut milk

5-8 red noodle beans chopped

2 cups roasted kabocha squash

1/4 cup thai basil thinly sliced

Cut the chicken into medium sized chunks and season with salt and pepper. Heat medium saucepan over medium heat until hot then add coconut oil. Brown the chicken in oil. Transfer chicken with any juices to a separate plate. Add the onions to the saucepan and saute until translucent. Return the chicken and juices to the pot and add curry paste. Stir-fry until you can smell the curry aroma. Pour in the coconut milk. Chop the red noodle beans to 1 inch pieces. Add red noodle beans and kabocha to the curry. Raise the heat and bring to a boil. Then, return heat to a medium-low and simmer for 15 minutes. Serve over rice, and top with thai basil.

Helpful tips! Add in any extra veggies you want such as sweet frying pepper, eggplant and hot peppers.


Stir-Fried Red Noodle Beans

10 red noodle beans

3 garlic cloves minced

2 tablespoons olive oil

2 tablespoons soy sauce

Heat a skillet to medium high heat. Saute oil and garlic for 2 minutes. Chop red noodle beans to the length that you desire. Add in soy sauce. Saute for 8-15 minutes or until tender to your liking.

Helpful hints! This is a great addition to stir-fries or fried rice.


Look for more squash recipes on our Pinterest page!