For the protein that can go well with this kabocha squash is none other than some roasted chicken. I dug out in my freezer and found 12 pieces of young chicken drumsticks. I thawed this frozen chicken by soaking it in cold water for about 30 minutes.
ground black pepper, salt, rosemary, mrs. dash (with garlic), cumin, coriander, ground white pepper, turmeric, cinnamon, parsley, paprika, ground ginger, and powdered onion.
Preheat the oven at 450 degree F.
In the baking tray, lay the following vegetables:
2 potatoes. Dice.
1 stalk of celery. Cut about 1 inch length.
1 big yellow onion. Cut into rings.
Lay the drumsticks on top of the vegetables bed.
Cover the tray with aluminum foil.
Bake in the oven for at least 1 hour.
Check if the chicken is done by poking a knife through. If no blood runs, then chicken is done.
Roasted drumsticks as shown below.
I am using 1 can of Coco King coconut milk.
Thin it down with 2 cups of water.
3 hot peppers.
1/2 teaspoon salt.
1/2 teaspoon turmeric powder.
1/2 onion (diced)
3 clove of fresh garlic. Chopped.
Dice kabocha squash/pumpkin.
Add onion, garlic, hot peppers, turmeric and salt.
Stir.
Before the coconut milk start to bubble, add kabocha squash. Turn down the heat to medium low or low.
Let it cook for another 8 minutes until squash is tender.
Then turn off the stove.
Enjoy your weekend!

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