Entering September means the end of summer tomatoes and fruits, but it also means the start of one of my favorite food seasons, because all of the squash are coming back! One of my all time favorite squash is the Kabocha Squash. It is a dark green squash that looks like a pumpkin on the outside, but butternut squash on the inside. They are sometimes difficult to find, but I have a lot of luck finding them in Whole Foods, farmers markets, or specialty grocery stores. They have a great flavor that pairs well with Curry and middle eastern spices, which is why this is my favorite way to prepare it!

Ingredients:

  1. One Kabocha Squash, cut into 1/2 inch pieces and center seeds scooped out
  2. 1/4 Cup olive oil
  3. 2 tsp of curry paste of choice, I love Mae Ploy’s Yellow Curry Paste, or curry powder
  4. 1 tsp salt
  5. 1 tsp smoked paprika

Instructions:

  1. Preheat the oven to 425 F
  2. Put the cut Kabocha into a large mixing bowl.
  3. In a small mixing bowl combine the olive oil and curry paste, mixing until smooth. If it is still pasty, add more olive oil to thin out. Mix into the Kabocha so each piece is coated.
  4. Sprinkle the salt and smoked paprika into the Kabocha and mix.
  5. Spread the Kabocha onto a greased baking sheet and put in the oven for 20 minutes. After 20 minutes flip the squash over and cook for another 10 minutes
  6. Pierce with a fork to make sure it is soft, and enjoy!
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