Thai-Style Pumpkin Squash with Pasta
 
 
Serves: 4-6
Ingredients
  • 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
Instructions
  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.
Recipe by Perry and Son’s at http://perryandsons.com/perry/thai-style-pumpkin-squash-with-pasta/