Cook the News

Today’s dishes, from the headlines.

Thursday 1 October 2026

Last cooked 21:00


Back to today’s menu

Yellow Kusama Pumpkin on the Plate

Based on:

TypeMain course

Serves4 people

DateAugust 27, 2026

Japanese curry with a dotted pumpkin, paying homage to Kusama’s famous artwork.

A Japanese curry with a whole roasted pumpkin, styled as Kusama’s iconic dotted pumpkin: yellow, round, with black olive dots. Solemnly presented on a dark plate, honoring her legacy.

Ingredients

  • 1 medium butternut squash (approx. 1.2 kg)
  • 300 g chicken thigh fillet
  • 2 onions
  • 2 cloves garlic
  • 2 carrots
  • 2 potatoes
  • 1 block Japanese curry sauce (e.g., Golden Curry)
  • 1 tbsp soy sauce
  • 2 tbsp sunflower oil
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 8 black olives (for the dots)
  • 300 g jasmine rice
  • salt to taste

Method

  1. Preheat the oven to 200°C.
  2. Halve the butternut squash lengthwise, remove seeds, keep the skin on. Brush with oil, sprinkle with turmeric, pepper, and salt.
  3. Place the squash halves on a baking tray and roast for 35 minutes until tender and golden yellow.
  4. Cook the rice according to package instructions.
  5. Cut the chicken thigh into cubes. Chop the onions and garlic. Peel and chop carrots and potatoes.
  6. Heat 1 tbsp oil in a large pan. Brown the chicken. Add onion, garlic, carrot, and potato. Sauté for 5 minutes.
  7. Add 500 ml water and bring to a boil. Add curry sauce block and soy sauce. Simmer for 20 minutes until everything is cooked.
  8. Place a roasted squash half on each plate as the central artwork.
  9. Fill the hollow with curry and vegetables. Arrange black olives as dots on the squash.
  10. Serve rice neatly beside the squash, with a solemn, clean presentation.

Serving notes

  • Use a dark plate for maximum visual impact.
  • Arrange the olives as dots in a neat pattern on the squash.
  • Serve the rice as a tidy rectangle next to the squash.