It's Autumn! My favourite time of the year for food. I love casseroles, soups and root vegetables and in autumn I have these in abundance. Ever since pumpkins and squash started to sneak into every market and shop in London I've wanted to try using them to make a good squash curry, and serving them in their shells.
This curry was squash, carrots, onions and lentils, with coconut milk, yellow thai curry paste and plenty of lime, ginger, lemon grass and garlic.
I made the bowls by hollowing the squash and rubbing with oil and salt before baking in the oven for half an hour. After taking it out, I scooped out some of the softened flesh and added it to the curry, then ladled the curry into it.
I saved the seeds, which I then dried out and rubbed with olive oil, paprika, chilli and curry powder. These were roasted and served alongside the curry!
These curries taste gorgeous and also look so pretty! You can break up the shell as you eat and scoop out the flesh on the skin so nothing is wasted... Waste not, want not.