Recipe by Chef Michael Williams
Red Curry Winter Squash
- Prep time 15 mins
- Cook time 45 mins
- Ready in 1 hour
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Nothing beats oven roasted winter squash on a cold day. You can use any kind of winter squash. Delicata, acorn, kabucha…take your pick. Then we make a simple and delicious curry sauce to go with it, making a fantastic accompaniment to dinner.
- Cut your squash in half and scoop the seeds and pulp from the center.
- Optionally, you can brush the squash with melted butter or oil and sprinkle with salt and pepper.
- Bake in a preheated 375° F oven until the squash is cooked. The best way to tell if it is cooked is to poke the flesh with a fork. When it is tender, it is cooked.
- Let the cooked squash cool a little and then scoop the flesh out of the skin. Place it in a serving dish so it is ready for the sauce.
- While the squash is cooking, preheat a medium sized pot on medium heat. Add the coconut oil and then the shallots. Sauté, stirring occasionally until the shallots are starting to brown.
- Add the ginger and sauté for 1 minute longer stirring regularly.
- Now add the curry paste and sauté for about 45 seconds, stirring constantly.
- Pour the chicken broth into the pot and whisk well to incorporate the paste into the broth.
- Add the salt and cilantro to the sauce and give it a taste. Once you are happy with the flavours, pour the sauce over the cooked squash and your dish is ready to serve.
Instead of using just chicken broth, you can use a ¼ cup coconut milk and ¼ cup water or chicken broth. This will produce a richer more satisfying sauce.