Mashed Thai Red Curry Pumpkin

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.

• Ready In: 15 mins
• Serves: 5

Ingredients

• 4  cups pumpkin puree
• 3⁄4 cup coconut milk
• 1  tablespoon Thai red curry paste
• 1⁄4 cup maple syrup
• 4  tablespoons unsalted butter
• 1  teaspoon coarse salt

Directions

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.