Once you start eating a more vegetarian diet, you tend to eat a lot of squashes. When we went away to the Cotswolds for Friendmas, we packed two butternut squashes to bring with us. My friend, who is a vegetarian also packed two squashes. Her husband joked that you only learn how versatile squash is when you marry a vegetarian.
He was joking, but there really is an air of truth to it. Sam and I chuck butternut squash into loads of things. Pasta? Check. Curry? Check. Sunday roast? Yep. Soup? Why not!
The butternut squash is meaty and flavourful with just the right hints of sweetness and I love it.
This has quickly become one of our go-to recipes and I know that Sam loves to make and eat it. Many a night I’ve come home from work to find this Butternut Squash Thai Green Curry bubbling away on the stove.
Ingredients:
1 large butternut squash, peeled and cubed into smallish chunks
2 tablespoon of vegetable oil
300 mL of vegetable stock
1 tin of coconut milk (400g)
juice of 1 lime
large bunch of coriander, roughly chopped
For curry paste:
2 shallots, chopped
3 cloves of garlic, minced
1 teaspoon of dried ginger
2 fresh thai green chillies
2 lemongrass sticks, chopped
Instructions:
Heat the oven to 200 C.
Toss the butternut squash with 1 tablespoon of oil, a pinch of salt and then spread it out in a roasting dish. Cook in the oven until it’s just gotten tender.
Puree the garlic, shallots, ginger, chillies, lemongrass and half your coriander together.
Whizz until it becomes a smooth paste. Add a little bit of water if necessary to loosen it up.
In a large pan, add in the paste you just made and start to lightly fry it in the remaining oil. Add in the vegetable stock and bring the stock to boil.
Add in the roasted squash and coconut milk (don’t let it boil after you’ve added in your coconut milk). Just get it heated through. Taste and add a splash of salt if necessary, the juice of the lime and the remaining coriander.
Notes:
I served mine over a bed of jasmine rice.
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How would you feel about butternut squash in a curry?
