Red Curry Hubbard Squash
This Fall Squash Is well worth the trouble of peeling
- 8 cups Hubbard Squash
- 2 cup Water
- 2 Tbs red curry paste desolved in the water
- 2 tsp salt
- 2 Tbs olive oil
- ¼ cup cilantro leaves
- Dealing with this squash can be a little tricky as the skin is very tough.What I do to crack the shin is use a hatchet and hammer, Banging the blade unto the squash to get it open. Alternatively you can just use a hammer or drop onto a hard pavement. Next using a large knife cut squash int large chunks, then carefully cut off shin. If you put the chunks on their side it makes that process a little easier. Finish by cutting large chunks into 1 inch squares.
- Now in a large pot add all your ingredients except cilantro. Bring to a boil, cover, reduce to a slow simmer and cook 25 minutes. Stir only once or twice in the beginning, as any further along and the squash will break apart. When tender turn off heat and let rest covered for a few minutes. Garnish with cilantro leaves.