Ingredients for Mashed Thai Red Curry Pumpkin
- Pumpkin Puree
- 1 (13.5 ounce) can full-fat coconut milk
- Thai Red Curry Paste
- 1-2 tablespoons maple syrup (to taste)
- Unsalted Butter
- Coarse Salt
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How to Make Mashed Thai Red Curry Pumpkin
- In a medium saucepan, combine 1 (13.5 ounce) can full-fat coconut milk and 2 tablespoons Thai red curry paste.
- Bring the mixture to a gentle simmer over medium-low heat. Do not boil, as this will cause the coconut milk to curdle.
- Simmer for 5 minutes, stirring frequently to ensure the curry paste is fully incorporated into the coconut milk.
- Add 1.5 pounds peeled, seeded, and cubed kabocha squash (or pumpkin/butternut squash).
- Stir in 2 tablespoons unsalted butter and 1/2 teaspoon salt.
- Continue to cook, stirring occasionally, until the squash is tender and easily mashed, about 10-12 minutes.
- Remove from heat and stir in 1-2 tablespoons maple syrup (or to taste) for sweetness and balance.
- Preheat broiler to high.
- Lightly butter small gratin dishes or a large casserole dish.
- Using a potato masher or immersion blender, mash the pumpkin mixture to your desired consistency.
- Spoon the mixture into the prepared gratin dishes or casserole dish.
- Dot the top with 1 tablespoon of remaining butter.
- Broil for 3-4 minutes, or until lightly browned and bubbly.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
54g
Fat
64g
Carbs
6g
