Curried Squash with Carrot and Coconut Milk

Curried Squash with Carrot and Coconut Milk

Roast your favourite squash in the oven.  I usually lightly oil a tray with grape seed oil, chop squash in half, seed and place cut-side down on the pan.  Bake at 350 until you can easily stick a fork through it.

Sweat off your onions and garlic, add some broth and carrot and cook until the carrots soften.  Alternatively you can caramelize the carrots before you add the broth by adding them to the cooked onions and garlic.  After broth is added add your squash.  Some people add curry spices to the initial onion and garlic mix before broth, while others will add it at this point – I don`t have a preferred time, but it is important to cook your curry – that will unlock its` flavours.  You can season this with herbs, salt and pepper, if you like.  You could even add some freshly grated ginger at the last moment for a zippy twist!

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