Autumn is here, let’s roast a squash!

The little beautiful orange creature was named a ‘culinary squash’ in the supermarket. I wondered about the different things I could make with it. As it’s cold and wet outside I thought I would make something comforting and warming, and this defiantly ticks those boxes. I decided to combine the wonderfully soft and sweet roasted flesh of the squash with the creamy spiciness of a curry. So I made Roast Squash filled with Masaman Mushroom Curry.

And inside….

This is barely even a recipe, using just 5 ingredients it almost makes it’s self. 

This serves one person so multiply as needed.

  • Indvidual sized Squash
  • 3/4 of a cup of Coconut milk
  • 1 teaspoon of good quality Massaman curry paste (not sauce)
  • 1 clove of garlic
  • 6 Mushrooms 

Take your squash and chop its head off, making a lid. Scoop out the middle stringy bit and the seeds in order to create a cosy little place for your curry.

Cut the mushrooms in any which way you like and fry them in a tiny bit of oil for 5 mins so they give off their water and get some colour.

Pour the coconut milk into the squash (I used approx 3/4 of a cup but it really depends on your squash, you want it to be full to the top once you added the mushrooms). Add the curry paste and chopped garlic and mix. Once your mushrooms are brown add those too. 

Pop the lid on top and roast for approx 50 mins or until the flesh of the squash is soft and tender when you test it with the tip of a knife.

This can be happily eaten on its own or you can add rice if you like.

If you make it, I hope you enjoy it as much as I did.  

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