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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

  1. Preheat the oven to 350 F.
  2. 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.
  3. 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.
  4. Cut thin, horizontal slices into the squash, about 3/4 of the way through.
  5. Brush the top of the squash with some of the curry sauce. Put the squash back into the oven for 20 minutes.
  6. After ten minutes, remove the squash from the oven and brush more of the curry onto it.
  7. Put the squash back into the oven for ten minutes.
  8. Repeat one more time.
  9. 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.
  10. Add the pomegranate seeds, cilantro, chopped nuts and fresh lime.

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