Pumpkin Curry, trial 1
2 lbs butternut squash, peel and chop
salt, sugar, neutral oil.
12 oz package of tofu, drain and cube
Thai Kitchen red curry paste, coconut milk
brown sugar, fish sauce,
cilantro and/or basil
Toss pumpkin in salt, sugar and oil and roast in a 400 deg F oven for 30+ minutes, turning once (best to place on foil, darn it's hard to scrub off otherwise.) Cool and leave to one side.
Whisk curry paste into coconut milk in a crock pot according to package directions. Add sugar, fish sauce (veggie Worcestershire to keep it vegetarian), and tofu, and cook for an hour.
Add roast pumpkin and cook another hour.
Not bad!
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