Mashed Thai Red Curry Pumpkin

READY IN: 15mins
Recipe by Sass Smith

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.

Top Review by bliscode

Shockingly delicious! Great texture, great over rice or spaghetti squash or by itself. This was a hit with ALL the people I served, a rare and wonderful unanimous thumbs up. This dish was suspiciously easy to make, even my severe ADHD didn't sidetrack me. Quick to make, made me actually appear to be a knowledgeable cook. tsk, tsk.

Ingredients Nutrition


  1. In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
  2. Cook for five minutes, stirring the curry into the coconut milk.
  3. Add squash, 2 tbs. butter and salt; mix to combine.
  4. Add maple syrup to taste.
  5. Butter small gratin dishes or a large casserole.
  6. Spoon mixture into dishes and dot with remaining butter.
  7. Broil for 3-4 minutes.

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