Hasselback Butternut squash Panang
Roasted Hasselback Butternut squash glazed in Panang curry sauce to create a wonderful sweet and spicy dish.
Servings Prep Time
4 10minutes
Cook Time
Servings Prep Time
4 10minutes
Cook Time
  • 1 butternut squash
  • 1tbsp panang curry paste
  • 250ml coconut milk
  • 1tbsp palm sugar
  • 1tbsp Soy Sauce
  • 3 kaffir lime leavesVery thinly slice
  • 1 red chilliVery thinly slice
  • 2tbsp olive oil
  1. First peeled, 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 oven 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.
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