A delicious fall recipe with Kabocha Squash and White Beans
I love using kabocha squash in this recipe, but you can use any fall squash you like.
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.