- 1/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1/2 teaspoon seasoned salt (such as LAWRY'S®)
- 1/2 teaspoon ground black pepper
- 1/4 onion, sliced
- vegetable oil, or as needed
- 2 cups cubed kabocha squash
- 1 small Japanese sweet potato, sliced
- 1 carrot, sliced
- 3 cloves garlic, minced
- 1 bay leaf
- 1/2 cup soy milk
- 1 teaspoon garam masala
- salt and ground black pepper to taste
- Combine cornmeal, flour, seasoned salt, and pepper in a bowl. Dredge onion slices in cornmeal mixture.
- Heat oil in a large skillet over medium heat. Cook breaded onion, turning occasionally until golden brown, 3 to 5 minutes.
- Bring a large pot of water to a boil. Add kabocha squash, sweet potato, carrot, garlic, and bay leaf; cook until kabocha squash is tender, about 10 minutes. Drain most of the water; discard bay leaf.
- Mash kabocha squash mixture with a potato masher, adding soy milk, until mixture is the consistency of a thick soup. Stir in garam masala, salt, and pepper. Garnish with fried onions.