John Myers
Ingredients for 3 servings:
- 1 butternut squash
- 1 vegetable onion(s)
- 1 tbsp curry paste, red
- 2 garlic cloves, pressed
- 1 piece(s) ginger, walnut-sized, freshly grated
- 1 tsp salt
- 800 ml coconut milk
- 10 ml maple syrup
- 2 tbsp oyster sauce
- Seeds (salad seed mix or pumpkin seeds)
- olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
vegetarian, Asian, suitable for the “wheat belly diet”, low carb
Peel, deseed, and dice the pumpkin. Slice the onions into rings. Place everything in a roasting pan and drizzle with a little olive oil. Preheat the oven to 200°C (180°C fan oven) and bake the pumpkin on the middle rack for 15 minutes. Meanwhile, stir all the other ingredients, except the seeds, into the coconut milk. After about 15 minutes of baking, pour the coconut milk mixture over the pumpkin and bake for another 10 minutes. Then sprinkle the seeds on top and bake for another 5 minutes. I made so much that I had to bake it in two batches. I don’t have a fan-assisted oven. Enjoy!
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