
Red Curry Winter SquashRecipe by Chef Michael Williams Prep time 15 mins Cook time 45 mins Ready in 1 hour 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. Ingredients 1 winter squash of your choice 1 tablespoon coconut oil 1 shallot (chopped) 1 tablespoon ginger (minced) 1 tablespoon Thai Kitchens red curry paste ½ cup homemade chicken broth ¼ teaspoon sea salt 2 tablespoons cilantro (thinly sliced) Directions 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. Variations 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.

Red Curry Winter SquashRecipe by Chef Michael Williams

Prep time 15 mins
Cook time 45 mins
Ready in 1 hour

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.

Ingredients

1 winter squash of your choice
1 tablespoon coconut oil
1 shallot (chopped)
1 tablespoon ginger (minced)
1 tablespoon Thai Kitchens red curry paste
½ cup homemade chicken broth
¼ teaspoon sea salt
2 tablespoons cilantro (thinly sliced)

Directions

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.

Variations

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.