I love these curry stuffed pumpkins. We try to do a couple a year while its squash season. The original recipe used meat and heavy cream as the filling so I made up a veg friendly version. I use sugar pie pumpkins and they are small so I only fill the inside with the curry sauce and mushrooms and then steam extra veggies on the side to add after it cooks. They take a couple hours to cook but definitely worth the wait.
1 pumpkin, top cut off and seeds removed
1 can lite coconut milk
2 tbl red curry paste, or 1 tbl if you like it mild
cube fresh ginger,peeled
dried shitake mushrooms
1/4 onion, sliced
veggies for steaming (I used broccoli, carrots and mushrooms)
Wash and prep the pumpkin. In a bowl mix together coconut milk and curry paste.
Place onions,ginger and dried shitake mushrooms in pumpkin and top with curry sauce.