Chef Brian Kanak, Private Chef
Ingredients
- 8 cups peeled kabocha squash, cut into 1-inch pieces
- 3 cups peeled Granny Smith apples, cut into 1-inch pieces
- 6 tablespoons olive oil, divided
- 1 teaspoon coarse salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 medium red onion, cut into large chunks
- 2 cups bok choy, roughly chopped
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 3 whole kaffir lime leaves
- 1 tablespoon minced lemongrass
- 2 cups coconut milk
- 3 tablespoons red curry paste
Preparation
Preheat oven to 425°. Combine squash, apples, 4 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper on a rimmed baking sheet. Toss to coat and roast 10–15 minutes, or until just starting to caramelize and only 80 percent cooked.
Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add onion; cook 2–3 minutes. Add bok choy and cook an additional 2–3 minutes, or until just tender.
Lower heat to medium and add garlic, ginger, kaffir lime leaf and lemongrass; cook for 1–2 more minutes, stirring constantly.
Add roasted squash, apples and red curry paste to onion mixture, stirring until all ingredients are coated. Add coconut milk and allow to simmer for 3–5 minutes. Add remaining salt and pepper, taste and adjust with more curry paste if desired. Serve over rice.
About this recipe
Chef ’s Note: Kabocha squash—also known as Japanese pumpkin—is a type of winter squash. It looks like a small, squat pumpkin with a knobby green exterior. It has a sweet flavor and smooth consistency. Kabocha is easily found in our local Michigan farmers’ markets—though a good substitute would be buttercup or butternut.
