Ingredients
- 1 to 2 pounds squash (kabocha squash)
- 3 tablespoons oil (mustard seed oil, divided, see note in description)
- 1/2 red onion, chopped
- 1/2 cup cilantro, chopped
- 2 Thai chiles (red or green Thai chiles, sliced)
- 2 tablespoons ghee
- 1 1/2 teaspoon coriander, ground
- 1 teaspoon cumin, ground
- 1 teaspoon chili powder (Kashmiri chili powder or 1/2 teaspoon cayenne pepper)
- Black pepper, ground
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Using a sharp knife halve squash lengthwise and scoop out seeds with a spoon (discard seeds or save them for another use). Rub cut sides of squash with 1 tablespoon oil and salt. Place squash cut side down on a rimmed cookie sheet and roast for 60-75 minutes or until tender.
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Step 3: Scoop out flesh and place in a serving bowl and using a potato masher mash squash until smooth. Reserve a spoon full of red onion and cilantro.
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Step 4: Mix in the chiles, ghee, coriander, cumin, chile powder, 2 tablespoons of the oil and the remaining red onion and cilantro. Top squash with the reserved onion and cilantro just before serving.
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Step 5: ***This can be made 3 days ahead, cooled, covered and chilled and bring to room temperature before serving.
We hope you enjoy this recipe!
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