Yep, I went there! Hasselback Butternut squash Panang. I am telling you it is amazing. it is so easy to make and it makes a great main dish as well as a great side dish to any roast you are cooking.

The sweetness of the butternut squash works really will with the Panang curry paste. You can pre roast the butternut squash and make the curry before hand and re heat and glaze when you need.

I have made the curry sauce with soy sauce to make it suitable for vegetarian (using vegetarian curry paste)

Hasselback Butternut squash Panang is easy and impressive recipe that is delicious. There is not much else for me to say!

If you do like the flavour of Panang curry do check out my Patatas Panang  my take on Spanish Patatas Bravas and if you love a good Kabab my  Panang Pork Kabab will become your Friday favourite.

Enjoy!

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Print Recipe

Hasselback Butternut squash Panang Yum

Roasted Hasselback Butternut squash glazed in Panang curry sauce to create a wonderful sweet and spicy dish.

Course

brunch, Main Dish, Side dishes

Cuisine

Thai-Ish

Prep Time

10 minutes

Cook Time

50 minutes

Servings

Ingredients

• 1 butternut squash
• 1 tbsp panang curry paste
• 250 ml coconut milk
• 1 tbsp palm sugar
• 1 tbsp Soy Sauce
• 3 kaffir lime leaves Very thinly slice
• 1 red chilli Very thinly slice
• 2 tbsp olive oil

Course brunch, Main Dish, Side dishes Cuisine Thai-Ish Prep Time 10 minutes Cook Time 50 minutes Servings Ingredients 1 butternut squash 1 tbsp panang curry paste 250 ml coconut milk 1 tbsp palm sugar 1 tbsp Soy Sauce 3 kaffir lime leaves Very thinly slice 1 red chilli Very thinly slice 2 tbsp olive oil

Instructions

1. First peel, deseed and cut the butternut squash in half. lay the flat side of the butternut squash on the chopping board and thinly slice leaving 1cm un cut.
2. Rub 1 tbsp of olive on each side and roast in 180c preheated over for 40 mins. Checking that the butternut squash is soft and cooked through.
3. In the mean time make the Panang glaze by frying the curry paste in a drop of olive oil. Start off with a low heat so that it will not burn the paste. Add a couple of spoons of coconut milk to the paste, keep stirring. It should start to give a nice red shine in a few minutes. Then add in the rest of the coconut milk, sugar and soy sauce. simmer for 5 minutes. Taste and adjust as require. (it will be a bit spicy now but it will mellow once add to the butternut)
4. Once the Butternut squash is cooked, pour over half of the curry glaze and return to the over for 5 minutes. Remove from the oven and pour over the remaining curry glaze garnish with chilli and kaffir lime leaves and served.