Chef Keoni Chang shares how to prepare Kabocha Pumpkin in a whole new delicious way!
Recipe
Ingredients
| 4 | each | plum tomatoes |
| 4 | Clove | garlic, unpeeled |
| 5 | each | tomatillos, outer husk removed |
| 6 | each | chipotle chilies, canned |
| 2 | Tablespoon | vegetable oil |
| 3 | Tablespoon | chili powder |
| 1 | each | medium-size sweet green pepper, cored, seeded and diced 1/2 inch |
| 1 | each | medium-size sweet red pepper, cored, seeded and diced 1/2 inch |
| 1 | each | medium onion, finely sliced |
| 4 | Cup | peeled and cubed 3/4 inch kabocha pumpkin or butternut squash |
| 1⁄2 | Teaspoon | dried oregano |
| 1⁄4 | Teaspoon | ground cayenne |
| 1 | Can | (15.5 ounces) black beans with water (do not drain) |
| 1 | Cup | fresh corn kernels or frozen white corn kernels |
| 1⁄4 | Teaspoon | Salt |
| 1⁄4 | Cup | water or vegetable stock |
Instructions
- Preheat a thick gauge skillet on high, lay the tomatoes, garlic, tomatillos. Allow them to char on one side. Turn over and allow to char on the other side. Cool.
- Peel the garlic and remove the stems from the tomatoes and tomatillos. Combine with the chipotle and blend until smooth but still slightly chunky.
- Heat oil in 4-quart pot over medium heat. Add chili powder, green and red peppers and onions; saute 5 minutes.
- Add pumpkin, oregano and ground red pepper; saute for 5 minutes.
- Stir in corn, black beans, salt and water; cook for 15 minutes or until the pumpkin is tender but not mushy.
Comments (1)
This recipe was very spicy! I didn't use the cayenne. If I were to make it again I would use less chipotles. It was a little too vegetarian for me so I added chicken and a beef bouillion cube and it tasted much better. To cut some of the heat for me and my family I added a a teaspoon of sour cream and it tasted so much better.