Kabocha Curry

1. 1

   To make kabocha puree: Preheat oven to 375. Halve a kabocha squash and place both sides cut side down in a baking dish. Fill the baking dish with water. Bake for 40 minutes or until the flesh can be easily pierced with a knife. The baking time may need to be adjusted depending on the size of your kabocha. Remove the kabocha from the oven and let cool. Remove and dispose of seeds using a spoon. Scoop out the flesh using a spoon. Use an immersion blender or food processor to puree the flesh, adding water until you have a smooth puree.

2. 2

   To roast butternut squash: Preheat oven to 450. Remove skin and cut the butternut squash into bite-sized pieces. Toss with olive oil, salt and pepper. Roast for 15 minutes or until the squash is soft and has just started to caramelize.

3. 3

   Heat 2 tablespoons of olive oil at a high heat in a heavy bottomed pan. Add chicken and cook until sealed. Take chicken out of the pan and set aside.

4. 4

   Reduce heat to medium, add onions and ginger and stir until onion has become translucent. Add garlic and stir for 30 seconds more.

5. 5

   Add chopped tomatoes and kabocha puree to the pan, bring to boil and reduce to a simmer for 10 minutes.

6. 6

   Add stock, coconut milk, curry and chili powder. Bring to a boil and reduce to a simmer for 10 minutes, stirring occasionally.

7. 7

   Add chicken and roasted butternut squash and simmer for 10 minutes.

8. 8

   Add cilantro and additional salt and pepper to taste.

9. 9

   Serve with naan and/or rice.

* Per serving · 4 servings · Values may vary.