Sass Smith's Note:
This is the companion recipe to Mashed Thai Red Curry Sweet Potatoes. It's a little milder in flavor. Any type of orange-fleshed squash or pumpkin can be substituted, but be aware that different moisture levels will affect the consistency of the final product. I used kabocha, but pumpkin or butternut would also be fine.
My Private Note
Units: US | Metric
- 1In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
- 2Cook for five minutes, stirring the curry into the coconut milk.
- 3Add squash, 2 tbs. butter and salt; mix to combine.
- 4Add maple syrup to taste.
- 5Butter small gratin dishes or a large casserole.
- 6Spoon mixture into dishes and dot with remaining butter.
- 7Broil for 3-4 minutes.
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Nutritional Facts for Mashed Thai Red Curry Pumpkin
Serving Size: 1 (155 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 232.8
- Calories from Fat 154
- Total Fat 17.2 g
- Saturated Fat 12.8 g
- Cholesterol 24.4 mg
- Sodium 490.9 mg
- Total Carbohydrate 20.5 g
- Dietary Fiber 1.4 g
- Sugars 13.5 g
- Protein 2.2 g
The following items or measurements are not included:
Thai red curry paste