Laura's Romantic Butternut Squash for One

 Thai green curry roasted squash with coconut rice  SQUASH  One whole butternut squash  Chilli flakes 4-5 kefir lime leaves  clove garlic olive oil sesame oil dark soy sauce   SAUCE Bag of spinach (or other leafy green eg kale) 1 small white onion  1 green chilli  2 garlic cloves  1 inch ginger 2tbs thai green curry paste  1 can coconut milk  1tbsp fish sauce  small bunch coriander   RICE for 1 100g basmati 100ml coconut milk 100ml water  GARNISH  handful of cashews 1 red chili 1 spring onion  few coriander leaves   1. Half squash lengthways, scoop out seeds and score flesh. Rub with oils, crushed garlic, chilli flakes and soy sauce. Season with salt/pepper.  2. Place squash skin side down on oven tray and scatter with lime leaves. Roast 200c for 30-40mins until you can stick a knife in at and is tender.   3. Meanwhile, blend together all the sauce ingreds except the curry paste, coconut milk and fish sauce until smooth, adding about half a cup of water as you go (chop the onion and ginger roughly first). Do in batches if blender small or using a hand blender.   4. Gently fry the paste in a little olive oil for 5mins, stirring. Add curry paste and fry for further 2-3mins. Add coconut milk and fish sauce and simmer on a low-med heat. Taste, season. You prob won't need much salt because fish sauce.   5. Add rice, coconut milk and water to a pan. Place on lid and bring to the boil on highest heat. Turn right down to lowest and leave with lid on while liquid absorbs. Should take 8-10mins. Try not to take the lid off to check for at least 7 mins. If liquid gone and rice still hard, add a splash of water and give a couple more mins.   6. While rice cooks, lightly toast cashews in a dry frying pan. Finely chop nuts, red chilli and spring onion.   7. Slice cooked squash into large chunks. Spoon rice onto plate and top with squash. Spoon over a ladle or so of green sauce. Top with nuts, chilli, coriander and spring onion. Serve.  Freeze or chill portions of sauce and use as a base for a different curry or with chicken or fish. Chop remaining squash into chunks. Chill and mix with salad, pasta, or chuck into any curry or stew.   

Thai green curry roasted squash with coconut rice

SQUASH

One whole butternut squash
Chilli flakes
4-5 kefir lime leaves
clove garlic
olive oil
sesame oil
dark soy sauce 

SAUCE
Bag of spinach (or other leafy green eg kale)
1 small white onion
1 green chilli
2 garlic cloves
1 inch ginger
2tbs thai green curry paste
1 can coconut milk
1tbsp fish sauce
small bunch coriander 

RICE for 1
100g basmati
100ml coconut milk
100ml water

GARNISH
handful of cashews
1 red chili
1 spring onion
few coriander leaves


1. Half squash lengthways, scoop out seeds and score flesh. Rub with oils, crushed garlic, chilli flakes and soy sauce. Season with salt/pepper.

2. Place squash skin side down on oven tray and scatter with lime leaves. Roast 200c for 30-40mins until you can stick a knife in at and is tender. 

3. Meanwhile, blend together all the sauce ingreds except the curry paste, coconut milk and fish sauce until smooth, adding about half a cup of water as you go (chop the onion and ginger roughly first). Do in batches if blender small or using a hand blender. 

4. Gently fry the paste in a little olive oil for 5mins, stirring. Add curry paste and fry for further 2-3mins. Add coconut milk and fish sauce and simmer on a low-med heat. Taste, season. You prob won't need much salt because fish sauce. 

5. Add rice, coconut milk and water to a pan. Place on lid and bring to the boil on highest heat. Turn right down to lowest and leave with lid on while liquid absorbs. Should take 8-10mins. Try not to take the lid off to check for at least 7 mins. If liquid gone and rice still hard, add a splash of water and give a couple more mins. 

6. While rice cooks, lightly toast cashews in a dry frying pan. Finely chop nuts, red chilli and spring onion. 

7. Slice cooked squash into large chunks. Spoon rice onto plate and top with squash. Spoon over a ladle or so of green sauce. Top with nuts, chilli, coriander and spring onion. Serve.

Freeze or chill portions of sauce and use as a base for a different curry or with chicken or fish. Chop remaining squash into chunks. Chill and mix with salad, pasta, or chuck into any curry or stew.