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[quote=Anonymous][quote=Anonymous]2 large acorn squash 1 can coconut milk Thai red curry paste (or yellow curry paste) Water Salt Cut squash into quarters, brush with butter, salt, and roast until tender. Let squash cool then scoop out into a pot. Add coconut milk. Heat and stir a little. Purée with a hand mixer until smooth. Continue to heat. stir in about 2 1/2 cups water ( more or less until it is the consistency you like). Add curry, 1 tsp at a time until optimal flavor is reached. Add salt to taste, about 1-2 tsp. heat to a simmer. Serve. Yum! [/quote] You can substitute acorn squash for other type of squash or pumpkin[/quote]
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