Thai Squash Curry

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Making curry paste is quick and easy, and really gives your dish an extra edge, but if you prefer, buy a good-quality tub instead. Thai basil has a pronounced anise taste, but you can use sweet basil instead. Serve with steamed or boiled rice or noodles.

Ingredients

  • 1 large butternut squash, peeled and cut into 2.5cm chunks
  • 2 tbsp sunflower or veg oil
  • 300

Method

Heat the oven to 200°C/Gas 6.

Toss the squash with about a tablespoon of the oil and a pinch of salt, then roast in the oven until just tender. Be careful not to overcook it – you want the chunks to retain their shape.

Make the curry