Stuffed Butternut Squash With A Spicy Thai Sauce
From heathie_magoo 13 years agoIngredients
For the squash
- 1 large butternut squash shopping list
- olive oil shopping list
- 1 teaspoon ground ginger shopping list
- salt and pepper shopping list
For the stuffing
- 4 ounces (100 grams) plain cous cous shopping list
- About 8 dried apricots, finely chopped shopping list
- A handful of chopped cashew nuts shopping list
- salt and pepper shopping list
- 1/2 teaspoon turmeric (for colouring) shopping list
For the Thai sauce
- 1 small onion, finely chopped shopping list
- 1 inch piece of ginger, grated shopping list
- 1 teaspoon Thai red curry paste shopping list
- A lime leaf or two shopping list
- coconut milk or yoghurt to taste shopping list
How to make it
For the squash
- Preheat the oven to about 180C.
- Cut the squash lengthways, and brush all the flesh with oil.
- Season with salt and pepper, and sprinkle some ground ginger over each half.
- Place in a roasting dish in approximately 1 inch of water and roast for 1 hour.
For the cous cous
- Hydrate the cous cous according to packet instructions. Stir in remaining ingredients.
For the Thai sauce
- Fry the onion in some oil, then add the ginger and curry paste and continue to fry for a minute or so. Cover with boiling water, add lime leaf, and leave to reduce.
- After the sauce has reduced to a thick consistency, taste. If it is too spicy for your palate add coconut milk or yoghurt until it's enjoyable!
To assemble the squash
- Remove the roasting squashes from the oven and pour away the water from their dish.
- Stuff with cous cous mixture and pour over the sauce. Put back in the oven for a few minutes to let the flavours mingle.
- Serve with any remaining cous cous and a salad. See Photo
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