Ingredients
40# Kabocha squash
15# yellow onion jullienne
1 head garlic minced
.5 cup dried tumeric
.5 cup paprika
25 bird eye chiles minced
3 #10 cans coconut milk
1 gallon water
.25 cup salt
2 tablespoons black pepper
Preparation
Peel and clean squash. Cut into 1-2 inch chuncks. Place all ingredients except pumpkin into tilt skillet. Bring to a boil and simmer covered for 10 min. Add squash cover and simmer for 30 minutes. Check to see if squash is cooked through. Squash should be soft and still holding its shape. Liquid should be thick and clinging to squash chuncks.
