Kabocha Curry

Directions

1. 1
   To make kabocha puree: Preheat oven to 375. Halve a kabocha squash and place both sides cut side down in a baking dish. Fill the baking dish with water. Bake for 40 minutes or until the flesh can be easily pierced with a knife. The baking time may need to be adjusted depending on the size of your kabocha. Remove the kabocha from the oven and let cool. Remove and dispose of seeds using a spoon. Scoop out the flesh using a spoon. Use an immersion blender or food processor to puree the flesh, adding water until you have a smooth puree.
2. 2
   To roast butternut squash: Preheat oven to 450. Remove skin and cut the butternut squash into bite-sized pieces. Toss with olive oil, salt and pepper. Roast for 15 minutes or until the squash is soft and has just started to caramelize.
3. 3
   Heat 2 tablespoons of olive oil at a high heat in a heavy bottomed pan. Add chicken and cook until sealed. Take chicken out of the pan and set aside.
4. 4
   Reduce heat to medium, add onions and ginger and stir until onion has become translucent. Add garlic and stir for 30 seconds more.
5. 5
   Add chopped tomatoes and kabocha puree to the pan, bring to boil and reduce to a simmer for 10 minutes.
6. 6
   Add stock, coconut milk, curry and chili powder. Bring to a boil and reduce to a simmer for 10 minutes, stirring occasionally.
7. 7
   Add chicken and roasted butternut squash and simmer for 10 minutes.
8. 8
   Add cilantro and additional salt and pepper to taste.
9. 9
   Serve with naan and/or rice.