Thai Squash Casserole
A twist on traditional casseroles, this Thai-inspired dish combines roasted squash with a blend of aromatic spices. Perfect for a weeknight dinner.
Ingredients
- ●1 medium acorn squash
- ●2 tbsp coconut oil
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●2 tbsp Thai red curry paste
- ●1 tsp fish sauce
- ●1 tsp brown sugar
- ●1/4 cup chopped fresh cilantro
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Cut the squash in half lengthwise and scoop out the seeds.
- 3
Place the squash on a baking sheet, cut side up.
- 4
Drizzle with coconut oil and season with salt and pepper.
- 5
Roast in the oven for 30 minutes, or until tender.
- 6
While the squash is roasting, heat the oil in a large skillet over medium heat.
- 7
Add the onion and garlic and cook until softened, about 5 minutes.
- 8
Stir in the curry paste and cook for 1 minute.
- 9
Add the fish sauce and brown sugar and cook for an additional minute.
- 10
Remove the squash from the oven and let cool slightly.
- 11
Scoop the flesh into a bowl and mash with a fork.
- 12
Add the curry mixture to the bowl and stir to combine.
- 13
Transfer the mixture to a 9x13 inch baking dish.
- 14
Top with chopped cilantro and bake for an additional 10-15 minutes, or until the top is lightly browned.