Salty. Sweet. Hot and Sour. Butternut Squash Curry.

(Serves 4)

INGREDIENTS

3 butternut Squash

Olive Oil

Salt & Pepper

2 cups coconut milk

2 Tbsp brown sugar

2 limes, zested and juiced

2 Tbsp dark soy

2 Tbsp chili paste

2 Tbsp fish sauce (substitute Tamari sauce for vegetarians)

 

FRESH CURRY PASTE

2 inches Fresh Ginger

2 Thai Chiles

2 Stalks Lemongrass

3 Garlic cloves

6 Large Shallots

Cilantro roots from one bunch cilantro

1 tsp turmeric

 

FOR GARNISH

Cilantro leaves

Lime wedges

Sliced Scallions

* Bake, on a half-sheet cookie tray drizzled with olive oil, 3 cleaned, peeled and cubed butternut squash at 350 degrees until fork-tender and golden brown (approximately 45 minutes).

*While the Butternut Squash is roasting, make the Fresh Curry Paste by grinding all ingredients in a food processor.

*In a medium sauce pan, bring all ingredients to the scald point, do not boil or coconut milk will separate. Turn off heat, cover and allow lime zest to infuse (approximately 20 minutes).

*Add Fresh Curry Paste to Coconut Milk mixture and bring to a simmer. Season to taste with salt & pepper, a squeeze of lime. Check for seasoning, it should be salty, sweet, sour and hot. Add roasted butternut squash to mixture. Serve hot with jasmine boiled rice. Garnish with cilantro leaves and sliced scallions.

Recipe by Megan Moore