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Dinner

Kabocha Squash and White Beans Simmered in a Coconut Curry Sauce

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This Kabocha Squash recipe is delicious, healthy, & simple, with only 6 ingredients! The squash is roasted until tender & simmered in an amazing coconut sauce.  It is the perfect side dish for dinner, but can also be a main course!

 

 


 

Click “Jump To Recipe” (above ⬆️) to skip the blog post and go directly to the recipe!  You’ll miss out on helpful tips for this recipe though.


 

 

kabocha squash and white beans on a plate

 

kabocha squash and white beans on a plate next to a plant

 

another closeup of kabocha squash and white beans on a plate

 

This is the fourth recipe in my Vegan Holiday Recipe Series!  I’m encouraging you all to try something different and unique for your holiday dinners this year!  Kabocha Squash & White Beans Simmered in a Coconut Curry Sauce would be a great side dish to any main course, especially my Harissa Roasted Cauliflower Steaks!  This recipe only requires 6 ingredients, not including seasonings, water, & cooking oil which most of us always have.

In case you missed them, here are links to the first three Vegan Holiday Recipes:

 

Harissa Roasted Cauliflower Steaks

Eggplant with Sundried Tomato & Mushroom Stuffing

Kale Scampi (Kale sautéed with garlic, lemon, & a secret ingredient to give it a scampi flavor!)

 

 

Kabocha Squash

Kabocha Squash, also known as Japanese Pumpkin, is a Japanese variety of squash.  The skin is green and hard and the inside is a deep orange color.  The flesh is known to be sweet, even sweeter than butternut squash, especially when roasted.

 

Is The Skin Edible

Yes, the skin of Kabocha Squash is edible when cooked.  Some peel the skin as a personal preference.

 

 

How to Perfectly Roast Squash & Other Vegetables

 

WATCH MY RECIPE VIDEO TO SEE THESE STEPS

 

  1. Preheat the oven to 375F
  2. Rinse your vegetables and place them on a cutting board.
  3. Cut the vegetable into 1/2 to 1 inch pieces, depending on your size preference.  If you are using small, or baby, vegetables (like baby carrots, brussels sprouts, cherry tomatoes, etc…)then you can leave them whole.
  4. Place the vegetable on a baking pan and drizzle with olive oil, salt, and pepper.  Toss to ensure each vegetable is coated in the oil and seasonings.
  5. Roast in the oven until the vegetable is fork tender and not mushy.  Time varies depending on the vegetable you are roasting, but a good rule of thumb is to let the vegetable roast in the oven for 15 minutes and then check on it every 5 – 8 minutes, until the vegetables are fully cooked.
  6. Check the vegetable’s doneness by sticking a fork in it.  If the fork slides in easily, but not too easily (overcooked) then it is done.  If you have trouble putting the fork in, then it is not fully cooked.

 

 

chopped kabocha squash on baking pan
Cut the vegetable into 1/2 inch to 1 inch chunks
roasted squash on baking pan
Drizzle with oil and season. Roast until the vegetables are fork tender, not mushy.
another closeup of kabocha squash and white beans on a plate
Serve

 

 

How to Make this Recipe Oil Free

You can easily make this recipe oil free by replacing the oil with a flavorful liquid, such as vegetable stock, apple cider vinegar, or balsamic vinegar.  Also use a silicone baking mat on your baking pan.  These mats are AWESOME and ensure none of your food sticks to the pan.  We use them in professional restaurant kitchens (disable adblock to view product).

 

 

You can also omit the olive oil used for sautéing the onions if you have a good nonstick pan, such as this one (disable adblock to view product):

 

 

 

 

Suggested Accompaniment

This dish would go perfectly with my Harissa Roasted Cauliflower steak, or as a side dish to any hearty main course.

 

It can also be eaten as a main course with a simple salad on the side.

 

 

 

 

 

Health Benefits

Currently, one of the biggest health benefits of winter squash, including Kabocha Squash, is that it is extremely vitamin-rich.   Winter squash is a good source of vitamin B6, vitamin B2, vitamin B3, vitamin C, folate, and pantothenic acid.  This squash also provides an excellent amount of vitamin A due to its rich array of carotenoids.

 

 

 


Other Recipes You Might Like

 

    kale scampi pinterest pin     
    Eggplant with Sundried Tomato and Mushroom Stuffing pinterest pin     
    Harissa Roasted Cauliflower Steak on a plate with Pinterest text     

 

 

 


 

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closeup of kabocha squash and white beans on a plate

 

Save the recipe on Pinterest to Make Later!

 

kabocha squash and white beans on a plate pinterest pin

how to bake vegetables pinterest pin

 

 


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another closeup of kabocha squash and white beans on a plate

Kabocha Squash and White Beans Simmered in a Coconut Curry Sauce

A delicious fall recipe with Kabocha Squash and White Beans

Print
Course Dinner
Cuisine American
Keyword healthy fall recipes, kabocha squash, kabocha squash recipes, thanksgiving recipes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Daytime Vegan

Ingredients

  • 1 fall squash, any variety like butternut, kobacha, etc... cut into 1 inch chunks
  • 3 tablespoons olive oil, divided
  • 1 tablespoon garlic powder
  • 1 ½ teaspoons cinnamon or apple pie spice
  • 1 red onion chopped
  • ¼ cup mild curry paste, any brand you like
  • 3 cups coconut milk
  • 1 cup water
  • 1 tablespoon mild Jamaican style curry powder
  • Salt to taste
  • 3 cups cooked navy beans, or any other bean you want to use

Instructions

  1. I love using kabocha squash in this recipe, but you can use any fall squash you like.

  2. Preheat the oven to 375F.
  3. Place your chopped squash on a baking pan and season with 2 tablespoons olive oil, garlic powder, cinnamon or apple pie spice, and salt. Rub this all over the chunks of squash to ensure an even coat.
  4. Bake in the oven for about 30 minutes, or until the squash is fork tender. Remove from the oven and set aside when done.
  5. Meanwhile, place a large pot on medium heat. Once hot, add 1 tablespoon of olive oil and the chopped red onion. Cook the onion for 3 – 5 minutes, or until the onion has softened.
  6. Add the curry paste and cook for another minute, stirring occasionally so the paste doesn’t stick to the bottom of the pot and burn. Add the coconut milk, water, curry powder, and salt. Stir and bring to a simmer. Once at a simmer, reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes.
  7. Next add the cooked beans and cooked squash. Stir gently, making sure you’re not mashing the squash. Cook for another 5 minutes to allow the squash and beans to absorb the flavor of the coconut milk sauce. Taste and adjust seasonings if necessary. Turn off the heat.
  8. Serve.

Recipe Video

Recipe Notes

I do not peel my squash, ever.  Many people recommend peeling the skin of squash and many people say it’s not necessary. I make life easier by not peeling my squash (it can be difficult to peel the hard skin), plus I don’t even taste the skin once it’s cooked. The skin of vegetables and fruits contain many nutrients and the skin softens up beautifully when cooked, so you barely even notice it. You can peel or not peel, depending on your preference.

 

You can use spicy curry pastes and powders if you prefer. I love everything spicy, so I used my homemade spicy curry paste (recipe coming soon), but use a mild non-spicy curry paste/powder if you don’t like spicy food.

 

 

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Previous Post: « Kale Scampi
Next Post: Spicy Braised Cabbage with Lemongrass »

Reader Interactions

Comments

  1. AvatarAmber Myers says

    November 8, 2018 at 8:30 pm

    I don’t think I’ve ever tried anything like this before. It sounds and looks tasty! I’ve always liked coconut.

    Reply
    • Daytime VeganDaytime Vegan says

      November 8, 2018 at 10:22 pm

      Thank you so much!!

      Reply
  2. AvatarNatalia says

    November 8, 2018 at 9:17 pm

    Oh my this looks so delish! I love vegetables and this combination would definitely please my palate. Can’t wait to prepare it for my boyfriend at the weekend! 🙂

    Reply
    • Daytime VeganDaytime Vegan says

      November 8, 2018 at 10:22 pm

      Thank you! I think he’ll love it!

      Reply
  3. AvatarSarah Bailey says

    November 8, 2018 at 10:27 pm

    Now, this sounds like a delicious dish! I have to admit I am always looking for new things to try out so I’ll have to add this to the menu for next week.

    Reply
    • Daytime VeganDaytime Vegan says

      November 9, 2018 at 2:15 am

      Thank you! I hope you enjoy it.

      Reply
  4. AvatarLaurie Gannon says

    November 9, 2018 at 12:32 am

    Your photos are absolutely beautiful! And the recipe contains two of my favorite things – squash and white beans!

    Also, silicone mats are one of the BEST kitchen gadgets that I have. They are so useful and make clean-up much, much easier!

    Reply
    • Daytime VeganDaytime Vegan says

      November 9, 2018 at 2:14 am

      Thank you so much! Yes, those mats are the BEST!

      Reply
  5. AvatarJessica Joachim says

    November 9, 2018 at 2:00 am

    Oh man this looks so delicious! I love squash and I am a sucker for anything curry !

    Reply
    • Daytime VeganDaytime Vegan says

      November 9, 2018 at 2:14 am

      Thank you! I love curry too!

      Reply
  6. AvatarScott Gombar says

    November 9, 2018 at 2:06 am

    This sounds really tasty. I love white beans and coconut so you have already almost got me hooked. Will have to give this a try.

    Reply
    • Daytime VeganDaytime Vegan says

      November 9, 2018 at 2:13 am

      Those two make a great combination. Thank you!

      Reply
  7. AvatarHeather says

    November 9, 2018 at 3:28 pm

    This sounds like a great dish! I’m a huge squash fan and I’m always looking for new ways to cook it.

    Reply
    • Daytime VeganDaytime Vegan says

      November 9, 2018 at 7:42 pm

      Thank you!

      Reply
  8. AvatarNatalie Jerebic says

    November 10, 2018 at 12:15 am

    Girl I am salivating here. I will definitely be giving your recipe a try. I’m plant-based and love trying new vegan recipes.

    Reply
    • Daytime VeganDaytime Vegan says

      November 10, 2018 at 1:59 am

      Awesome, I hope you enjoy it!

      Reply
  9. AvatarKim says

    November 10, 2018 at 6:09 am

    This sounds so incredibly good! I’m going to have to go it a try and pass it to my so , who is newly vegan!

    Reply
    • Daytime VeganDaytime Vegan says

      November 10, 2018 at 5:38 pm

      Thanks you!

      Reply
  10. AvatarPooja Shama says

    November 10, 2018 at 10:41 am

    I dont think I have ever thought of trying anything like this….. loos interesting and healthy.

    Reply
    • Daytime VeganDaytime Vegan says

      November 10, 2018 at 5:38 pm

      It’s delicious!

      Reply
  11. AvatarAbu Kashif says

    November 10, 2018 at 12:19 pm

    That curry sauce ALONE looked delicious enough to drink from the pot! This looks very comforting indeed!!

    Reply
    • Daytime VeganDaytime Vegan says

      November 10, 2018 at 5:37 pm

      lol! Thank you.

      Reply
  12. AvatarWhat Corinne Did says

    November 10, 2018 at 3:12 pm

    This dish looks so appetizing and is making me so hungry! the recipe sounds fantastic!

    Reply
    • Daytime VeganDaytime Vegan says

      November 10, 2018 at 5:37 pm

      Thanks!

      Reply
  13. AvatarCristina pop says

    November 10, 2018 at 4:20 pm

    I have never tried something like this before. It looks so delicious!

    Reply
    • Daytime VeganDaytime Vegan says

      November 10, 2018 at 5:36 pm

      Thank you!

      Reply
  14. AvatarDavid Elliott says

    November 10, 2018 at 11:09 pm

    I haven’t tried to many vegan recipes except when my daughter was having some problems. But this one looks delicious and something I would really enjoy. I’m always a fan of squash.

    Reply
    • Daytime VeganDaytime Vegan says

      November 11, 2018 at 2:51 am

      Thank you! If you love squash then you’ll love this recipe!

      Reply
  15. AvatarAngela Ricardo Bethea says

    November 11, 2018 at 1:58 pm

    This looks interesting. I might consider cooking this one for tomorrow’s lunch.

    Reply
    • Daytime VeganDaytime Vegan says

      November 11, 2018 at 4:19 pm

      Enjoy!

      Reply
  16. AvatarKylie Nesloney says

    November 11, 2018 at 3:02 pm

    This looks delicious! The photos are mouth watering!

    Reply
    • Daytime VeganDaytime Vegan says

      November 11, 2018 at 4:18 pm

      Thanks!

      Reply
  17. Avatarlexi says

    November 11, 2018 at 9:48 pm

    i’ve been looking for some good vegan recipes to try! i love coconuts! i will give this one a try!

    Reply
    • Daytime VeganDaytime Vegan says

      November 12, 2018 at 1:30 pm

      Enjoy!

      Reply
  18. AvatarAshley says

    November 12, 2018 at 4:32 am

    I have never heard of squashed kaboocha. It sounds like something I would try though, given my vegan nature. when I travel to Japan, I will be sure to ask about it.

    Reply
    • Daytime VeganDaytime Vegan says

      November 12, 2018 at 1:30 pm

      Yes, ask about it! From what I’ve learned, they like to use this squash in tempura!

      Reply
  19. AvatarHannah Marie says

    November 12, 2018 at 2:40 pm

    Oh how pretty and elegant looking this dish is! I would love to serve it to my family. Will try the recipe this weekend. yum!

    Reply
    • Daytime VeganDaytime Vegan says

      November 13, 2018 at 6:30 pm

      Thank you!

      Reply
  20. AvatarDanish Rasool says

    November 13, 2018 at 8:39 am

    Ok i’ll be honest, I am not really a huge fan of egg plants, but this recipe makes them look really appealing . Will try this recipe soon.

    Reply
    • Daytime VeganDaytime Vegan says

      November 13, 2018 at 6:29 pm

      Good thing no eggplants are in this recipe!

      Reply
  21. Avatarnorbis says

    November 15, 2018 at 4:28 pm

    I get a lot of difficulty of thinking some vegan recipes. Thanks for this idea, I will definitely give it a try!

    Reply
    • Daytime VeganDaytime Vegan says

      November 15, 2018 at 6:28 pm

      My pleasure!

      Reply
  22. AvatarJosef says

    May 5, 2020 at 12:36 am

    Has anyone who rated the recipe actually made this dish? I agree it looks and sounds delicious but isn’t the proof in the pudding?

    Reply
    • Daytime VeganDaytime Vegan says

      May 5, 2020 at 7:59 pm

      Hello. If they said they’ve made it, then I’m guessing they have. I can’t speak for my readers. I can assure you, the recipe is delicious! I have friends and family who make most of my recipes and give me feedback. I’ve never gotten bad feedback about this one. Plus, I don’t post recipes that receive *a lot* of bad feedback, until I’ve tweaked it to make it better.

      Reply

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Hi there!

Daytime VeganMy name is Monique and welcome to Daytime Vegan! I am a chef & health mentor. I create delicious global inspired vegan recipes to encourage you to eat more plant-based foods, even if you’re not 100% vegan!

I started this lifestyle in order to heal my disease, Endometriosis, and my Ovarian Cysts.
Adding more whole plant foods to my diet, & decreasing the amount of meat & processed foods I consume, was the best decision I could have made for my health. Daytime Vegan focuses on nutrition, not calories. Consuming mostly Whole Plant Foods on a daily basis is key to good health.

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