Ingredients
1 whole Medium To Large Kabocha Squash
2- 1/2 Tablespoons Olive Oil, Divided
1 whole Large Yellow Onion, Thinly Sliced
14 ounces, fluid Coconut Milk
2 cups Chicken Stock
Salt And Pepper, to taste
Method
Sources
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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preheat oven to 350 degrees fahrenheit. 2. cut the kabocha in half, scoop out the seeds and stringy insides, then prick the flesh with a fork. brush 1 tablespoon of the olive oil on the flesh and set the halves face down in a baking pan in approximately 1/2 inch of water. bake for about 45 minutes until the flesh is soft. 3. while the kabocha is baking, caramelize the onions in the remaining 1 1/2 tablespoons of olive oil. 4. after the kabocha has finished cooking, scoop the flesh out of the skin. 5. in a food processor, add the kabocha, onions, coconut milk, stock, and process until smooth. season to taste with salt and pepper. serve.