Thai-Style Pumpkin Squash with Pasta
Serves: 4-6
  • 1 cup dried spiral pasta
  • 1 tablespoon canola oil
  • 1 teaspoon each: chilli paste, ground coriander, turmeric
  • 4 each: shallots, garlic cloves, diced
  • 1/2 cup water
  • 1 cup light cream
  • 1-1/2 lbs squash,(kabocha, acorn or pumpkin) peeled, seeded and cubed
  • 2 medium tomatoes, quartered
  1. Cook the pasta in plenty of boiling, salted water until just tender. Drain and place to one side.
  2. Heat the oil in a heavy saucepan. Add the spices, shallots and garlic and stir-fry on low heat until fragrant, about 3 minutes.
  3. Add the water, cream and squash to the pan. Cover and simmer until tender, about 20 minutes. Add the tomatoes and pasta and heat through.
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