Peering through my pantry in search of coconut flakes I stumbled upon one cup of red quinoa. Instantly my mind went from dessert making to dinner mode. I glanced to my left and spotted the beautiful kabocha squash that I just picked up from the Farmers Market over the weekend. I knew I wanted to pair the two together and with an intention to create curry this week I had already went to Mitsuwa my local asian market to pick up some galangal and turmeric. I began pulling out all the veggies in my fridge as well as a can of coconut milk. This meal immediately came together in my mind and I’m happy to say it was beautifully and deliciously executed with little time and effort to prepare. The only disadvantage to this meal was when a friend of mine stopped by while I was making it and unfortunately I only had two halves of the Kabocha or else this would have been the perfect meal to have served him. Next time I will buy more than one squash, after all it’s not like they are in season all year long.
After my toaster gave out earlier this month I decided to invest in a Breville Mini Smart Oven and I’m amazed at how much more efficient it works compared to my 1950’s vintage stove. Don’t get me wrong I absolutely adore my charming vintage stove but the truth is the oven has been used more for pot and pan storage over the past five years thanks to it’s clever design than as a conventional oven. Nonetheless, I’ve been able to make cupcakes, cookies, pot pies, pizza and now kabocha squash in my mini Breville at an even faster rate so for anyone on the market for a new toaster/oven I highly recommend it. The squash cooked perfectly to a buttery and tender consistency in 30 minutes!
I imagine that this recipe is going to be a weekly meal of mine for the next month or so and I plan to get an even larger size squash come Thanksgiving to bring this dish to a Holiday party. I hope you’ll give it a try and make enough to share with your loved ones!
Here’s a photo play by play with recipe attached, enjoy!
- 1 cup red quinoa
- 2 cups coconut milk
- 1 kabocha squash
- 1 carrot
- 1 jalapeno
- 1 red bell pepper
- 5 slices galangal (fresh ginger will also work well)
- 5 slices turmeric (1/4 tsp powder will work if you can't find fresh)
- 1 lime
- 1 cup broccoli
- 1 bunch bok choy
- 1/4 cup mushrooms (I used Buna shimeji a.k.a. beech mushrooms)
- 1/4 cup cilantro
- 1 tsp red chili pepper flakes
- Preheat oven to 400
- Cut kabocha in half and spoon out seeds
- Brush meat with coconut oil
- Line a baking pan with foil and place squash orange side down
- Cook for 30 minutes or until cooked through
- Chop all vegetables
- Rinse and cook quinoa with 1 1/4 cup coconut milk(instead of water), galangal slices, tumeric slices and lime juice cook with lid on for 15 minutes. 7 minutes before quinoa is done add the broccoli to the pot and cover again.
- In a large pan pour in remaining coconut milk and chili pepper flakes. Next add the chopped peppers and saute until fragrant. Add in all remaining vegetables and let cook for 3 minutes. Top off with cilantro and stir.
- Add the quinoa broccoli to the veggie pan and shut off heat. Stir together and then spoon into the squash.
- Serve garnished with a cilantro.