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Roasted Squash with Thai Curry Vegetable Filling
From Superior Seasons
<p>A unique and stunning way to serve winter squash</p>Source: adapted from www.seasonsandsuppers.ca (Entered by Jodi Belluz)
Serves: 3 to 4 as a side dish
3 small winter squash, such as carnival or baby butter cup
1 Tbsp vegetable oil
1 large onion, roughly chopped
2 Tbsp green Thai curry paste
1 13 oz can coconut milk
1 Tbsp fish sauce
juice from 1/2 a lime
small piece of lemongrass or 1/2 tsp lemongrass paste
basil or thai basil leaves
1 small red chili pepper, core and seeds removed and diced
1 cup frozen spinach, thawed and squeezed
Step by Step Instructions
- Preheat oven to 325 F. Cut the top off each squash and set aside. use a teaspoon to scoop out the seeds and fibrous pulp from the centre of each squash. Use a sharp knife to cut away the squash flesh around the top cut edge to leave a 1/2 inch rim and give a bowl shape to each squash.
- Roughly chop up the flesh you have removed. Place the hollowed-out squashes and their lids onto a baking sheet (cut side down) and bake for 45 min to 1 hour until softened but still retaining their shape (check regularly after 30 min.). Once out of the oven, flip large piece over so it's cut side up and allow to cool for 5-10 min. before filling.
- Heat vegetable oil in a large saucepan and fry the onion until softened. Stir in the curry paste and squash flesh and cook for 2 min. stirring continuously. Pour the coconut milk over the mixture and sprinkle with the red chili.
- Simmer for 15 min. until the squash flesh is tender. Season to taste with salt and pepper and stir in the spinach. Spoon each mixture into the centre of each squash and serve immediately.
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