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:
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
- 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.
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- Cut the vegetable into 1/2 inch to 1 inch chunks
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- Drizzle with oil and season. Roast until the vegetables are fork tender, not mushy.
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- 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
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Kabocha Squash and White Beans Simmered in a Coconut Curry Sauce
A delicious fall recipe with Kabocha Squash and White Beans
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
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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.
- 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.
I don’t think I’ve ever tried anything like this before. It sounds and looks tasty! I’ve always liked coconut.
Thank you so much!!
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! 🙂
Thank you! I think he’ll love it!
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.
Thank you! I hope you enjoy it.
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!
Thank you so much! Yes, those mats are the BEST!
Oh man this looks so delicious! I love squash and I am a sucker for anything curry !
Thank you! I love curry too!
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.
Those two make a great combination. Thank you!
This sounds like a great dish! I’m a huge squash fan and I’m always looking for new ways to cook it.
Thank you!
Girl I am salivating here. I will definitely be giving your recipe a try. I’m plant-based and love trying new vegan recipes.
Awesome, I hope you enjoy it!
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!
Thanks you!
I dont think I have ever thought of trying anything like this….. loos interesting and healthy.
It’s delicious!
That curry sauce ALONE looked delicious enough to drink from the pot! This looks very comforting indeed!!
lol! Thank you.
This dish looks so appetizing and is making me so hungry! the recipe sounds fantastic!
Thanks!
I have never tried something like this before. It looks so delicious!
Thank you!
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.
Thank you! If you love squash then you’ll love this recipe!
This looks interesting. I might consider cooking this one for tomorrow’s lunch.
Enjoy!
This looks delicious! The photos are mouth watering!
Thanks!
i’ve been looking for some good vegan recipes to try! i love coconuts! i will give this one a try!
Enjoy!
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.
Yes, ask about it! From what I’ve learned, they like to use this squash in tempura!
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!
Thank you!
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.
Good thing no eggplants are in this recipe!
I get a lot of difficulty of thinking some vegan recipes. Thanks for this idea, I will definitely give it a try!
My pleasure!
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?
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.