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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

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.