Preheat oven to 375. Cut the squash lengthwise and rub the inside with EVOO, season with salt and fresh ground black pepper. Place the squash on a sheet pan and roast skin side up for about 30 mins. Flip and roast for another 20 mins or until it is cooked all the way through. You can roast this upto 1 day in advance. If you do, you might want to roast extra because you are going to want to eat it just plain roasted - atleast my son does.

While the squash is cooking, in a medium size pot, saute the onion, garlic and ginger in EVOO until tender but no color. Season with salt and pepper and ground coriander. Once the onions are translucent, scoop out the squash meat and add to the pot. Add the can of coconut milk and a can of water, or vegetable stock if you have it available. Stir to make sure everything is incorporated. Bring up to a boil then down to a simmer for about 10-15mins, stirring occasionally so to ensure that it's not sticking on the bottom. Season with salt and pepper.

Turn off the heat and allow to cool for a couple of minutes before pureeing in a blender. Once pureed, taste and adjust seasoning accordingly. Serve with sliced chives and cauliflower crumble.

To make cauliflower crumble, cut the cauliflower into small, manageable pieces. Place them in a food processor and pulse until they resemble “cauliflower rice”.

Put in a sheet pan and spray with EVOO and season with salt and pepper. Roast in oven at 375 for about 10-15 mins. Stir every 5 minutes because the edges tend to burn.

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