Curried Pumpkin with Caramelized Onions

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I have to agree with the other Foodies that the Kabosha squash is a better choice. Also, something about the Garam Masala in this dish that didn't work for me so I made it again using Asian Five Spice and liked that better.

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Very tasty dish. I found the kabosha squash at Whole Foods. It was nearly impossible to get a freshly-sharpened knife through the skin. The flesh is not nearly as hard, so I wound up cutting the squash in half and peeling each half with a vegetable peeler. Awesome workout! I like the spice level when 2 T of garam masala are used. Don't forget the pumpkin seeds and chives. They add a nice finish to the dish.

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Very good, but I wish I had heeded the advice of halving the masala spice, as it cleared my sinuses upon lifting the lid. It was too much for me. Thankfully, I only used half the pumpkin, so I'll try it again. Also, after 35 minutes, I cranked up the heat on the onions, as they had no color.

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I'm making this again as a side for Turkey Day. My leftovers from the first time I made it held up beautifully so it would make a good make-ahead and reheat side dish. I highly recommend you make this with the "Kabocha" pumpkin (japanese like she did on her show. It's worth it if can get your hands on one. The texture of kabocha (rough pronunciation: KAH- bow- chah is dense and nutty putting this dish in the comfort food category. The prep is a little involved~~have a good knife on hand. I heeded the advice to start with half the recommended garam masala. Glad I did. I could see how using too much could be overpowering.
Thanks for another great dish, Anne!!

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Excellent flavor! Made it last week and it was such a hit that I went out a bought another sweet pumpkin. The hardest part is the prep.

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Amazing! It was a LOT of work to cut up the Kabocha squash and luckily I only needed half of it. But it is soo good. Reminds me of a pumpkin curry dish I had at my favorite Indian restaurant in London recently. I didn't find it too strong a flavor at all - very mellow, not spicy, just full of great flavor.

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This dish has a very strong flavor (And I love strong flavors. It was over spiced. I would make it again but not as much garam masala in it. I would cut it by at least half. Otherwise, the caramelized onions and pumpkin are a great combination.

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This recipe is great! Don't add salt; the chicken stock gives enough salt as-is (in fact, too much, so use low-sodium broth. The key is the red pepper flakes, which balance the sweetness of the carmelized onions. You can also substitute traditional spices like cinnamon & nutmeg.