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!
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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:
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
- Preheat the oven to 375F
- Rinse your vegetables and place them on a cutting board.
- 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.
- 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.
- 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.
- 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.
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):
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.
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.
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A delicious fall recipe with Kabocha Squash and White Beans
- 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
I love using kabocha squash in this recipe, but you can use any fall squash you like.
- Preheat the oven to 375F.
- 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.
- Bake in the oven for about 30 minutes, or until the squash is fork tender. Remove from the oven and set aside when done.
- 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.
- 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.
- 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.
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.