Curry Stuffed Pumpkin



 

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.

 

Ingredients:

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.

Place pumpkin in a foil lined (for easy clean up) casserole dish and bake at 350 for 2 hours. Steam veggies and eat with cooked pumpkin.

Enjoy!