Red curry hasselback squash
Ingredients
- 1 butternut squash split lengthwise, peeled and seeds removed
- 2 tablespoon olive oil
- 2 teaspoon ground coriander
- 1 teaspoon salt
- 2 tablespoon red curry paste
- 1/2 cup coconut milk
- Dash of fish sauce
- 1/4 heavy cream
- 2 tablespoons maple syrup
- One lime, juiced
- 1/2 cup pomegranate seeds
- 1/2 cup chopped cilantro
- 2 tablespoon chopped peanut or cashew
Directions
- Preheat the oven to 350 F.
- Brush the squash with olive oil and place it flat side down on a baking dish or in a casserole dish large enough to fit the squash bake it for 15 minutes then remove and set aside to cool.
- Meanwhile add the curry coconut milk, maple syrup and cream to a small pot and bring to a boil. Reduce by half and set aside.
- Cut thin, horizontal slices into the squash, about 3/4 of the way through.
- Brush the top of the squash with some of the curry sauce. Put the squash back into the oven for 20 minutes.
- After ten minutes, remove the squash from the oven and brush more of the curry onto it.
- Put the squash back into the oven for ten minutes.
- Repeat one more time.
- When the squash is done, remove from the oven. Let cool for five to ten minutes. After the squash cools, pour over the rest of the curry.
- Add the pomegranate seeds, cilantro, chopped nuts and fresh lime.
