Monday, October 15, 2012

Curried Kuri Squash

I had a tasty curried squash at a Thai restaurant in Marysville, Washington. That was last December, and now that it's fall and I'm seeing squash everywhere, I'm thinking fondly of that squash dish again. Seeing this red kuri squash also called for making curry ... gotta love the homonym, so now you know the double inspiration for this dish. I had hoped to serve the curry in the hollowed out squash, just as they did at the Thai restaurant, but the squash cracked during baking. It's just as delicious in a bowl, and has passed the "hubby likes it" test!


1 red kuri squash, about 2 pounds (or any orange fleshed winter squash)
2 cups cooked brown rice
1 tsp extra virgin olive oil
1/2 cup chopped onion
1/2 tsp minced garlic
1/2 tsp minced ginger
1/2 cup chopped red pepper
up to 1 cup light coconut milk
2 tbs. red chili sauce
1 tsp soy sauce
1 Tbs curry powder
1 tsp brown sugar
1/2 cup broccoli florets

1/4 cup chopped green onion
1/4 cup chopped cilantro

Directions: Preheat oven to 400F. Heat the squash in the microwave for 1 minutes, so slightly soften the skin. Cut squash in half, then scoop out and discard the seeds. Rub the teaspoon of oil on the cut edges of the squash and place on a baking sheet. Roast for 30 to 40 minutes in the oven. Test the squash after 30 minutes by piercing the thickest part of the flesh with a knife. The flesh should pierce easily, cook an additional 30 minutes if needed.

Prepare the brown rice according to package directions.

Prepare the rest of the curry while the squash is roasting, and the rice is cooking. Place the chopped onion, garlic, ginger, and red pepper in a microwave safe dish and heat on high power for 1 to 2 minutes, until the onion and red pepper are softened. Transfer the cooked onion mixture to a skillet, then add 1/2 cup of the coconut milk, red chili sauce, soy sauce, curry powder, and sugar. Cook the mixture for 2 to 3 minutes, until the flavors are melded.

Remove the squash from the oven, and scoop the flesh from the skin. Cut the squash into 1 inch cubes, then add about 2 to 3 cups of cubed squash to the curried onion mixture in the skillet. Add the broccoli florets and let everything cook together for another 2 to 3 minutes, until the broccoli turns a bright green, and the kuri squash is coated with the curry sauce. Add additional coconut milk as needed to make the curry mixture saucy.

Serve by dishing up 1/2 cup of the rice and the curried squash alongside. Top the rice with a little of the extra curry sauce. Top the squash with a tablespoon of the green onion and a tablespoon of the chopped cilantro.

Serves 4

Stealthy Cooking Tip: Winter squash varieties include pumpkin, acorn squash, and butternut, as well as green skinned turban and kabocha and red skinned kuri. They are similar in that all have an orange flesh, and are slightly sweet in flavor. Vegetables with a rich, orange color are a rich source of carotene, Vitamin C, and dietary fiber. Try different squashes, as the flavor varies. Kuri squash is a deep orange color, and has become my new favorite.


by Maire Gilbert said...

Thanks, Carole. Loved all the curry ideas!

Carole said...

Lovely dish. Thanks for linking it in to Food on Friday: Curries. I have just signed up to follow you. A follow back to Carole's Chatter would be wonderful – or are you already following? Cheers