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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (165g) Recipe makes 5 servings The following items or measurements are not included below: Thai red curry paste |
||
| Calories 232 | ||
| Calories from Fat 154 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.2g | 26% | |
| Saturated Fat 12.9g | 64% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 490mg | 20% | |
| Potassium 396mg | 11% | |
| Total Carbohydrate 20.6g | 6% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 13.6g | ||
| Protein 2.2g | 4% | |
Ingredients
- 4 cups pumpkin puree
- 3/4 cup coconut milk
- 1 tablespoon Thai red curry paste
- 1/4 cup maple syrup
- 4 tablespoons unsalted butter
- 1 teaspoon coarse salt
Directions
1
In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.2
Cook for five minutes, stirring the curry into the coconut milk.3
Add squash, 2 tbs. butter and salt; mix to combine.4
Add maple syrup to taste.5
Butter small gratin dishes or a large casserole.6
Spoon mixture into dishes and dot with remaining butter.7
Broil for 3-4 minutes.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
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