Inspired by the numerous posts on the Squash Bloghop event (#squashlove), I was compelled to cook kalabasa (squash) again. Well it's actually my first time to cook kalabasa as a veggie dish. I've used this in previous posts to make sweets. Having grown up in the Northern Philippines, I've always associated kalabasa as part of a veggie dish, i.e. pinakbet. I don't usually cook this popular veggie dish. First, I don't really care for it (or for most veggies for that matter) and second, it's quite challenging to slice the veggie/fruit. But upon reading everyone's post for this month's bloghop, off to the lab, aka kitchen, I went and started my own kalabasa experiment.
First, I microwaved the whole kalabasa. That instantly solved the problem of slicing the veggie/fruit, as slicing it into halves was made a lot easier. The knife ran through it without much effort. I removed the hairy strings and seeds and microwaved it further to make sure it was cooked. Then I blanched some string beans. Traditionally in the Philippines kalabasa is paired with string beans. It's either sauted or cooked with coconut milk.
Then I poured over some curry sauce (actually it was from chicken curry left over) But for the curry recipe you may click here. And the result was a beautiful trio of flavors!
The squash curry was ready in less than 20 minutes. ..
We enjoyed a veggie dish that went well with our fried fish for dinner. YUM!
November is #squashlove month! (thank you Junia of Mis Pensiamentos for this fun event, the love is infectious and you could tell by the trail of all the squash links here!)
Please join the #squashove fun by linking up any squash recipe from the month of November 2011. Don't forget to link back to this post, so that your readers know to come stop by the #squashlove event! The twitter hashtag is #squashlove. :)