It is that time of year when squash and pumpkin are well in season and I was looking for something to do with a butternut squash - and a challenge to do something more interesting than soup!
The squash is pretty versatile, though soup seems to be it's sweet spot! I have watched videos of Derek Sarno doing interesting steaks with them, but I don't really crave steak! He also did some interesting looking deserts - I might revisit that soon!
I recalled that one of my favourite vegan chefs, Nisha from Rainbow Plant Life, had shared a recipe for squash and chickpea curry, based on Thai style, on her YouTube channel. She also shared the details on her blog.
I followed the recipe almost to the letter, and it was delish! I even had some lemon grass to use.
Now, I only happened to have this Thai Gold green curry paste rather than red curry, but it still worked out. I like this brand because it is additive free, so not an ultra processed ingredient.
Also, for garnish, I just toasted the seeds from the squash! That added a nice crunch.
Give it a go!