Recipes We Love: Curried Kabocha and Kale
A common winter squash is butternut, but kabocha can be a nice alternative or way to mix up the winter squash cuisine. Kabocha is a beautiful orange or green squash that is firm and savory. It has an orange flesh, and because it holds its form easily, it can be used in a variety of recipes--soups, stews, roasted, baked, etc.
I've been inspired by the arctic freeze we're experiencing to keep the kitchen cozy and the meals hot. This recipe is great for a cold day when you want a warm squash dish that is spicy and colorful. I love the green kale and orange squash combination!
Curried Kabocha and Kale (approx. 2 servings)
4 cups peeled and cubed Kabocha squash
4 cups kale
3 garlic cloves
2 tbs coconut oil
½ tsp coriander
½ tsp ginger
½ tsp cumin
½ tsp salt
pinch of cayenne pepper--this is optional depending on desired spice level
½ tsp honey
½ tsp salt
1. Pre-heat oven to 375 degrees
2. Peel and de-seed kabocha squash
3. Cut the squash into cubes
4. Sprinkle spices onto a cookie sheet with coconut oil and place in oven for 2 minutes
5. Remove cookie sheet from oven, stir spices, and add chopped or crushed garlic and honey
6. Add cubed squash and mix to coat evenly with spice mixture
7. Bake in the oven for 10 minutes stirring once or twice to evenly cook the squash
8. While the squash is baking roughly chop kale
9. Remove the squash from the oven and toss the kale with the squash and return to the oven for another 5-8 minutes
10. Remove from the oven and serve hot
Serve alone or combine with a side of grains such as quinoa, or meat such as lamb or chicken. Additionally, package up to save either in the fridge or freezer for lunch another day.
About Andrea Todd
Home chef Andrea Todd has been learning by experimenting and trying new foods and combinations in the kitchen for years. She loves to share ideas and tips, and sticks to simple recipes that taste good, are seasonal and easy to make, and locally grown.
Sharing is an integral part of Andrea's food philosophy. Whether through a meal in her kitchen with one friend or a community cooking event with 30, she finds the shared experience of food inspiring. The recipes she creates are starting points, designed to be replicated, expanded, or revised as you like. Enjoy!