Roasted Squash with Thai Curry Squash and Spinach Filling

Meatless Monday: Roasted Squash with Thai Curry Vegetable Filling

The Carnival squash is such a wonderful-looking Fall squash with its bold colours (like the trees) and, like all squash, packed full of nutritious goodness, making it a perfect candidate for meatless Monday.

The squash are roasted in the oven until tender (but not so tender that they collapse). Meanwhile, cook up the Thai green curry filling, using squash that you cut out before roasting, along with a red chili pepper and lots of spinach. I made up the filling right after I put the squash in the oven, but didn’t add the spinach. Once it was ready to that point, I turned the heat off and let it sit until the squash was roasted. This not only provides a break in the action, but gives the squash in the sauce a little more time to soften.

Roasted Squash with Thai Curry Filling
Pin It Once the squash was out of the oven and cooling, I re-heated the sauce and stirred in the spinach, cooking just until wilted. Spoon in to your roasted squash bowls and enjoy!

I’m not sure this recipe is totally kid-friendly as written. The Thai curry filling, along with the red chili pepper pack a wee bit of a spicy punch. That said, when eaten with the roasted squash from “bowls”, it’s absolutely perfect. If you wanted to take that back the spice back a notch, you might use less curry paste and use a regular red pepper instead of a chili pepper.

There is not a ton of squash in the filling. You could top it up with some more squash bought separately, but it’s fine as is, as you will have the roasted squash from inside the squash bowls to eat, as well. If you do, cubed butternut squash would be a great choice for this dish. Also, feel free to switch out the green curry paste for red or yellow, as you like.

14 Comments

  • Reply September 24, 2013

    Deb

    This is the most irresistible fall recipe I have seen this far! From the stunning colors of early autumn to the fragrant curry filling, just fabulous!

    • Reply September 24, 2013

      Jennifer M

      Thanks so much, Deb. It was so pretty in person, too. And of course, delicious :)

  • Reply September 24, 2013

    Laura (Tutti Dolci)

    I love roasted squash and your curry filling is inspired!

    • Reply September 24, 2013

      Jennifer M

      Thanks Laura. We really enjoyed it (even the meat-loving husband :)

  • Reply September 25, 2013

    Cheri | Kitchen Simplicity

    These are sooo adorable! And, so brilliant to use the squash as soup bowls.

    I stumbled on your site via google. It’s so beautiful I had to take a look around. Love your food philosophy and photography. :)

    • Reply September 25, 2013

      Jennifer M

      Thanks so much, Cheri. Happy to have found your site, as well!

  • Reply September 26, 2013

    Sophie

    So festive! I always wanted to know what people could do with these pretty squashes besides plop them on the mantel or use as a centerpiece. Bravo! And you are speaking my language with this Thai curry! Hello dinner parties — great presentation :)

    • Reply September 26, 2013

      Jennifer M

      Thanks Sophie. I love squash and it’s always a bonus when it can be tasty and pretty :)

  • Reply September 28, 2013

    Kurtis

    Great post! Love your pics. The squash bowls are perfect! I’m always looking for new ways to eat squash and this looks delicious.

    • Reply October 9, 2013

      Jennifer M

      Thanks Kurtis.

  • Reply October 5, 2013

    Neemarie

    Loved this recipe! Modified it to make it my own by adding cubed chicken, baby bok choy instead of spinach, ginger/garlic paste, zucchini and some veg broth. Absolutely perfect!

    • Reply October 6, 2013

      Jennifer M

      I love your modifications, Neemarie. So glad you enjoyed it.

  • Reply October 9, 2013

    Kathy

    What a beautiful soup! I love soup in the fall and this sounds perfect!

    • Reply October 9, 2013

      Jennifer M

      Thanks so much, Kathy.

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