Kabocha Stew
A hearty, comforting stew made with roasted kabocha squash and a blend of aromatic spices. This stew is perfect for a cold winter's night.
Ingredients
- ●1 medium kabocha squash
- ●1 medium onion
- ●3 cloves garlic
- ●2 inches ginger
- ●2 tablespoons coconut oil
- ●1 teaspoon ground cumin
- ●1 teaspoon ground coriander
- ●1/2 teaspoon turmeric
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Cut the kabocha squash in half lengthwise and scoop out the seeds.
- 3
Place the squash on a baking sheet, cut side up, and drizzle with 1 tablespoon of coconut oil.
- 4
Roast the squash in the oven for 30-40 minutes, or until tender.
- 5
In a large pot, heat the remaining 1 tablespoon of coconut oil over medium heat.
- 6
Add the onion, garlic, and ginger to the pot and cook until the onion is translucent.
- 7
Add the cumin, coriander, turmeric, salt, and pepper to the pot and cook for 1 minute.
- 8
Add the roasted squash to the pot and stir to combine.
- 9
Reduce heat to low and simmer for 10-15 minutes.
- 10
Serve hot, garnished with fresh cilantro if desired.
- 11
Note: You can also make this stew in a slow cooker. Simply brown the onion, garlic, and ginger in a pan, then transfer everything to the slow cooker and cook on low for 3-4 hours.