The rapidly chilling weather has be dreaming if warm and spicy meals from afar. With an abundance of squash from our farm, I decided to create a squash curry that was spicy and hearty. A perfect pairing with Pad Thai and some cilantro white rice, I invited a couple of friends over to enjoy it with us. Cue the perfect Thai-inspired night.
1 acorn squash, chopped
1 pattypan squash, cut it open, remove the seeds and roast it in the oven for about 20 minutes until squishy.
1 delicata squash, chopped
2 jalapeno peppers, chopped
2 red Thai chili peppers, chopped
A handful of basil, shredded
1 can of coconut milk
4 cups of water
1 large onion, diced
4 cloves of garlic, diced
1 diced ginger root, small
2 teaspoons of salt
Lime wedges, for garnish
Heat the coconut oil in a large pot and add the diced squash, onions, chili peppers and garlic. Cook until the onions and garlic are fragrant.
When the squash begins to get squishy, add the water and boil for about an hour.
With a slotted spoon to avoid getting liquid, take half of the squash out of the pot and blend it until smooth.
Add it back to the pot.
Add the coconut milk and cook for another 20 minutes or so.
Serve with a side of lime wedges and a dash of cilantro.
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Photo Credit: Valerie Hinojosa