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Recipe 1: Kabocha Squash Tempura

Utensils:

Large saucepan or deep fryer
Mixing bowl
Slotted spoon

Ingredients:

1 small Kabocha squash, sliced into thin wedges
1 cup plain flour
1 cup cold sparkling water
Vegetable oil for frying
Salt for seasoning

Instructions:

Heat vegetable oil in a large saucepan or deep fryer to 180°C.
In a mixing bowl, whisk the flour and cold sparkling water to make a light tempura batter.
Dip the Kabocha squash slices into the batter, allowing any excess to drip off.
Fry the slices in the hot oil for 3-4 minutes until golden and crispy.
Remove with a slotted spoon, drain on paper towels, and season with salt before serving.

Recipe 2: Kabocha Squash and Coconut Curry

Utensils:

Large pot
Wooden spoon
Knife and cutting board

Ingredients:

1 small Kabocha squash, peeled and cubed
1 onion, diced
2 cloves garlic, minced
1 tbsp curry powder
1 can coconut milk
2 cups vegetable stock
1 tbsp olive oil
Salt and pepper to taste

Instructions:

Heat olive oil in a large pot over medium heat. Sauté the onions and garlic until softened.
Add the cubed Kabocha squash and curry powder, stirring well.
Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until the squash is tender.
Season with salt and pepper, and serve hot with rice or flatbread.