As we can’t seem to shake the cold here in Vancouver, I have been making lots of hearty recipes to keep me warm and full. I honesty feel like a hibernating bear being on the eat, sleep, and avoid the outside as much as possible-train. To keep me full and warm this recipe for Kabocha Squash Curry is just the ticket.
Kabocha Squash is a variety of squash that originated in Japan. If you haven’t had it before, it tastes like a cross between a sweet potato, a pumpkin and chestnuts. If that doesn’t scream “best winter vegetable ever”, I really don’t know what does. Kabocha Squash has a tough green or orange speckled rind (so make sure you have a sharp knife to cut it with), but you can actually eat the rind as it is very tasty and nutritious. After trying this squash for the first time it instantly became one of my top favourites (maybe almost as good as butternut squash!).
In this winter-friendly curry, Kabocha Squash is stewed with warm, spicy South-East Asian flavours and is ready in under an hour. Depending on the size of the squash, this one-pot meal can serve anywhere from 6-8 people easily. For me, these 6-8 servings of Kabocha Squash Curry will last me about a week (alternating between lunches and dinners). If that means I get to eat this tasty recipe AND I don’t have to go outside and face the dreaded cold, I’m all for it!
See the full recipe here!