- 1 medium red kuri squash (~3lbs)
- 1 shallot
- 3 cloves garlic
- 1 stalk lemongrass (or 1 Tbsp. lime zest)
- 2 teaspoon ginger, fresh, grated (or 1tsp ground)
- 3 tablespoons red curry paste
- 1 cup vegetable stock
- 16.2 ounces coconut cream, unsweetened
- 2 tablespoons lime juice
- 1 cup
- 1 tablespoon sesame oil
- Salt and pepper, to taste
- 3 sprigs fresh thyme
- 1/2 cup
- 1/2 cup cashews, chopped
Preheat the oven to 400F.
Remove skin and seeds from red kuri squash, and dice into cubes. Line a sheet pan with parchment paper and place squash, shallot, and garlic. Roast for 20- 30 minutes, until squash has softened, and shallots & garlic are browned.
Prepare the lemongrass: Remove the root end and upper stalk. Crush with rolling pin (back of spoon, or flat end of knife). Remove the thick outer stalk, dice the core of the stalk, and measure out 1 tablespoon (or substitute 1 Tbsp. lime zest).
In a blender, add roasted red kuri squash, shallot, garlic, lemongrass/lime zest, ginger, red curry paste, stock, coconut cream, lime juice, cranberry sauce, and sesame oil.
Blend until smooth. Pour through sieve into medium saucepan. On medium heat, cook curry for 5-10 minutes, until warmed through. Season with salt and pepper.
Serve topped with fresh thyme, Ocean Spray® Craisins® Dried Cranberries, and chopped cashews. Optional to serve over rice.
Chef's Tip:This recipe provides a mild heat. Increase the red curry paste to desired heat level. Option to roast the cashews with salt and black sesame seeds, and garnish with fresh parsley as well.