kabocha squash red curry

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‘Tis the season for pumpkin everything – pies, lattes, breads, and pies. Here’s a recipe with a savory twist on everyone’s favorite gourd, a kabocha squash and sweet potato red curry. I was introduced to this recipe via Blue Apron, a meal delivery service that sends you all the fresh ingredients you need to make a scrumptious meal for two, a few weeks ago and it was so nice I made it twice!

ingredients_redcurry

 

Slightly modified from Blue Apron

2 tbs olive oil
6 cloves garlic, finely diced
2 stalks lemongrass, finely dice the soft white core of the stalk
1 cubanelle pepper, finely diced
1 kabocha squash, cubed
2 sweet potatoes, cubed
1 red onion
3 tbs red curry paste
1 can coconut milk

Condiments:
1 Bunch Cilantro
1 Bunch Mint
Limes

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Will you look at that pumpkin/kabocha squash!

The beauty of how I made this recipe this time is that it’s pretty set it and forget it! I made it in a crock pot. Start by simmering your garlic, lemongrass, pepper, and onion in your crock pot on high heat until their soft and growingly translucent.

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Add your squash and sweet potatoes and cook until their soft.

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Then add your coconut milk and curry paste and let your curry simmer until fragrant and ready to serve. I let mine hang in the crock pot for a few hours before serving over scoops of brown rice and garnished with cilantro, mint, and limes!

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Add a little spice to your life this decorative gourd season!

xo,

Julia

Twice-Baked Sweet Po-tay-toes!

Rich orange autumnal color? Check. Complete protein? Check. Set-it-and-forget-it-esque weeknight dinner? Check.

Carlos planted the seed of this vegetarian delight in my mental recipe book last weekend, and I was quick to try my hand at recreating it! The only regret of this is I made waaaaaaay more than I could eat between cooking ’em on Tuesday & scooting away to the most Magical Place on Earth Thursday night. All you need is this short list of ingredients:

Sweet potatoes (I found itsy-bitsy baby potatoes at Capital Supermarket, and baked way too many)

1 container of nonfat greek yogurt

1 lime

2 cans of black beans (drained)

1 can of corn (drained)

your favorite mix of yummy spices! I did a to-taste mix of cumin, healthy amounts of salt, & pepper

queso fresco at whatever quantities you fancy!

avocado for garnish

Coat your potatoes with a nice olive oil rub, wrap them in aluminum foil, and pop ’em in the oven at 400. Take the hour they’ll take to bake and treat yo’self to some R&R (I did an embarrassing little circuit workout on a yoga mat in my living room). Once your potatoes are soft to a poke, pop ’em out of the oven, and brace your hands for a literal game of hot potato. This HungryTexan is neither patient enough to wait for said potatoes to cool or been cooking for as many years as many Southern grandmothers who can pickup a hot baked potato without flenching. I unwrapped my potatoes, sliced them in half (hot-dog-style), and proceeded to wince in pain from the extreme potato heat as I did my best to scoop each potato’s contents into a big bowl while doing my best not to completely mangle the delicate skins (note: some potato skins were harmed beyond repair in the making of this dish).

Once you’ve scooped all your taters into a big bowl, dump in the greek yogurt, and squeeze that lime (faux-sour cream: ‘das it, ‘das it). Mix it all together, add your spices to taste, and then dump in your drained black beans and corn to the mix. Here’s where I started nibbling (such a yummy flavor combo!).

Scoop your mix into each potato skin (don’t worry, your potato shouldn’t runneth over, so load ’em up high!). Sprinkle your desired amount of queso fresco. Pop ’em back in the oven (still at 400 — so convenient!) and bake ’em for another 15-20 minutes or until they seem sufficiently “twice-baked”.

Slice an avocado on top and badabing, there you have a full-protein, complex-carb meal. Also worth noting, since I admittedly made waaaaaay too many of these little guys for just one HungryTexan — I took them to work for lunch and they were good as new with a one minute zap. Also…spoiler alert and a preview of coming attractions: since I had so much potato mix leftover, I made some potato patties and popped ’em in the freezer. I’m going to try pan-frying some latke-esque sweet potato/southwestern pancakes next week!