Stuffed Butternut Squash With A Spicy Thai Sauce Recipe

For the squash Preheat the oven to about 180C.

Cut the squash lengthways, and brush all the flesh with oil.

Season with salt and pepper, and sprinkle some ground ginger over each half.

Place in a roasting dish in approximately 1 inch of water and roast for 1 hour.

For the cous cous Hydrate the cous cous according to packet instructions. Stir in remaining ingredients.

For the Thai sauce Fry the onion in some oil, then add the ginger and curry paste and continue to fry for a minute or so. Cover with boiling water, add lime leaf, and leave to reduce.

After the sauce has reduced to a thick consistency, taste. If it is too spicy for your palate add coconut milk or yoghurt until it's enjoyable!

To assemble the squash Remove the roasting squashes from the oven and pour away the water from their dish.

Stuff with cous cous mixture and pour over the sauce. Put back in the oven for a few minutes to let the flavours mingle.

Serve with any remaining cous cous and a salad. See Photo