Squash with coconut cream and mushrooms

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.