Thai Red Curry Squash and Chicken Stew
PHOTOGRAPHY TERRY BRENNAN, FOOD STYLING LARA MIKLASEVICS
If you are a fan of pumpkin, you are already a fan of squash, which is in the same gourd family. Pumpkin takes center stage in our favorite holiday pie, but it’s time to give other members of the squash family some attention. The squash we see this time of year is known as winter squash, which gets its name from being a good “keeper,” says Twin Cities chef and cookbook author Robin Asbell, who created this recipe for Real Food. It’s harvested in fall, and if left in a cool room, will keep all winter. After it’s picked, the squash cures for a couple of weeks to let the skin harden into natural “packaging,” sealing in the freshness better than a plastic wrapper ever could, she notes.
It’s good for you, too. The brilliant color of squash flesh comes from carotenoids, which are antioxidant compounds that protect your health on a cellular level. It also includes vitamins A, B and C and is high in fiber and pectin, which may stabilize blood sugar and make you feel full longer.
Kabocha squash
PHOTO: TERRY BRENNAN
This recipe uses kabocha. Sometimes called a Japanese pumpkin, this squat, round squash is streaked with greens and greys. A favorite for Asian dishes, it has dense, meaty flesh that holds its shape in a curry or stew. (If you cannot find kabocha you could substitute butternut.)
Peeling and Cubing Squash
Try these helpful tips from Asbell when preparing squash for this or other recipes.
- Squash that is smooth without deep lobes, such as a butternut or kabocha, will be easier to peel.
- If the squash has a big stem, knock it off with a few whacks with a hammer or small pot.
- For a round squash, place it stem side up on the cutting board and use a sharp chef’s knife to slice straight down to cut it in half. You may have to rock it a little and carefully place the heel of your hand on the back of the knife blade to lean into it. Once halved, scoop out the seeds. Cut the squash in 1- to 2-inch wedges and place each on its side on the cutting board so you can use your chef’s knife to trim the skin off, cutting straight down and taking it off in sections. You can also use a paring knife to pare the skin. A peeler may not be up to the task with thicker skinned squash.
- For butternut and other squashes with a neck, place them on a cutting board and cut the neck section off just above where the bulb swells. That gives you a big solid piece, which you can …….
Source: https://www.minnesotamonthly.com/food-drink/thai-red-curry-squash-and-chicken-stew-recipe/