Get the Recipe:Roasted Squash with Thai Curry Squash and Spinach Filling
This is a great Meatless Monday dish, particularly in the Fall when squash are plentiful and cheap. Use your favourite curry paste - green, red or yellow.
3small(3small)Carnival squash, or similar sized squash
1Tbsp(14.79ml)vegetable oil
1medium(1medium)onion, roughly chopped
2Tbsp(29.57g)Thai green curry paste, can use red or yellow curry paste
13oz can(368.54ml)coconut milk , (I used full fat, but you can use lite, mixed with 2 tsp. cornstarch)
1Tbsp(14.79ml)fish sauce
Juice from 1/2 a lime
Small piece of lemongrass , or 1/2 tsp. lemongrass paste
Basil or thai basil leaves
1small(1small)red chili pepper, core and seeds removed and diced (or you can use any red-coloured pepper)
2cups(60ml)baby spinach leaves, packed
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Instructions
Preheat the 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. You're not going to have a ton. 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.
Roughly chop the flesh you have removed. Place the hollowed-out squashes and their lids onto a baking sheet (cut side down) and bake for 45 minutes to 1 hour until softened, but still retaining their shape (check regularly after 30 minutes, as baking time will vary depending on size of squash and how much flesh you cut away). Once out of the oven, flip large piece over so it's cut side up and allow to cool for 5-10 minutes before filling.
Heat the vegetable oil in a large saucepan and fry the onion for 5 minutes until softened. Stir in the curry paste and pumpkin flesh and cook for 2 minutes, stirring continuously. Pour the coconut milk over the mixture and stir to combine. Add the fish sauce, lime juice, lemongrass, basil and chili pepper.
Simmer for 15 minutes until the pumpkin flesh is tender. Season to taste with salt and freshly ground black pepper and stir in the spinach. Cook until just wilted. Spoon the mixture into the centre of each squash and serve immediately.