Squash with coconut cream and mushrooms

Squash with coconut cream and mushrooms
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, 30 minutes to cook

This stuffed squash recipe is an impressive starter to serve at your next autumnal dinner party.

Nutrition: per serving

Calories
381kcals
Fat
27.2g (17.2g saturated)
Protein
13g
Carbohydrates
22.9g (9.8g sugar)
Salt
1.2g
Calories
381kcals
Fat
27.2g (17.2g saturated)
Protein
13g
Carbohydrates
22.9g (9.8g sugar)
Salt
1.2g

Ingredients

  • 4 baby squash, about the size of a large grapefruit
  • 300ml coconut milk
  • 1 thumb-size piece of fresh ginger, finely chopped
  • 1 red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 8 shiitake mushrooms, stems discarded, caps thinly sliced
  • 50g pumpkin seeds, lightly toasted
  • 2 tbsp desiccated coconut, lightly toasted
  • 2 large free-range eggs
  • 1½ tbsp fish sauce (or use ½ tsp fine salt)

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. The trickiest part of this recipe is preparing the squash. You want to create a lid for each squash, so use a small sharp paring knife, hold it at an angle to the chopping board and carefully cut round the top of each squash, cutting out a shallow cone. Use a teaspoon to scoop out and discard the seeds and the stringy fibres. Place the squash in a baking dish and sit the lids beside them.
  2. Put the coconut milk in a saucepan with the ginger, chilli and garlic, then bring to a simmer. Take off the heat and mix in the mushrooms, pumpkin seeds and coconut.
  3. Lightly beat the eggs and fish sauce and stir into the coconut mixture. Spoon into the hollowed-out squash. Bake for 25-30 minutes until a skewer can be inserted through the squash flesh easily. Serve hot or at room temperature.

delicious. tips

  1. This tasty baked squash recipe makes a great starter, although you can always make one large one and serve it as part of a dinner party buffet. You can also steam them instead of roasting them.

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