Tuesday, October 21, 2008

Spicy coconut-curry squash


Another way to use up all that squash you've got around!

This has a real kick to it, so if you're not a big fan of spicy food, leave out half or all of the garlic chili sauce.

Spicy coconut-curry squash (serves about 6)

2 butternut squash, or 2 acorn squash, or a mixture of the two, peeled and sliced

2 sweet potatoes, peeled and sliced

1 tablespoon garlic chili sauce

1.5 tablespoons curry powder

1 cup of coconut milk

1 cup of tomato sauce or tomato puree

3 or more cups of yogurt or soy yogurt

1.) Layer the squash and sweet potato slices in a 9-by-13-inch pan.


2.) Whisk together the garlic chili sauce, curry, coconut milk, and tomato sauce, and pour over the veggie layers.

3.) Bake, covered, at 350 degrees for 45 minutes. Bake uncovered for another 15 minutes. Squash and potatoes should be tender when poked with a fork.

4.) Serve each portion with a 1/2 cup of yogurt on top (or on the bottom, which will warm up the yogurt nicely) of the veggies.

2 comments:

jelymo said...

yet another fabulous use for squash! brava!

James said...

Nice idea. I'm a new squash convert.