Thai Curried Squash Bowls

Hello!

Have you made this Thai Curried Squash {Butternut} recipe:

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Here’s another fun variation – or a perfect solution for leftovers:

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Thai Curried Squash Bowls

Thai curried squash served in gem squash halves - it's a double-dose of pumpkin goodness.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 people

Ingredients

• 1 batch Thai Curried Butternut
• 3 Gem Squash

Instructions

1. Prick the gem squash with a sharp knife and boil for 15-20 minutes.
2. Let it cool enough so you won't burn yourself. Halve it and scoop out the seeds.
3. Fill with your Thai curried squash and serve with freshly chopped spring onion, soft-boiled egg and smoked chili flakes.

Recipe Notes

You can add other veggies like cauliflower or zucchini to your original curry recipe.

{I added cauliflower to mine.}

Hubby was a bit skeptical, exclaiming ‘pumpkin-stuffed-pumpkin ?!’

But yes, all the boys {big and small} loved it!

So why don’t you give these fun Thai curried squash bowls a try?

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