Green Curry with Honey-Roasted Butternut Squash

1 large butternut squash, about 4 1/2 pounds, or 2 smaller ones
2 tablespoons ghee
1 tablespoon honey

1 leek, white part only
2 teaspoons cumin seeds, ground
1 teaspoon fennel seeds, ground
2 ounces fresh ginger
Green chilies, to taste
1 bunch fresh coriander
1 bunch Thai or other basil
14 ounces coconut milk
1 small cauliflower
7 ounces green beans
4 scallions
Salt

1 avocado
1 lime

Peel the squash with a vegetable peeler, slice it into quarters lengthwise , and scoop out the seeds.  Slice each quarter in half again lengthwise to get eight long wedges.  Melt together the butter and honey, brush the squash wedges with it and place them in an oven dish.  Roast the squash in a moderate oven, at about 350° F, until tender and lightly browned, turning them once or twice to cook evenly.

Chop the white of the leek and put it in a food processor with the cumin and fennel seeds, the ginger and chilies.  Blend to a smooth paste and remove it to a container.  Put the herbs in the processor and chop them finely, then add the coconut milk and blend to get a nice green milk.

Break the cauliflower into florets, then slice these into halves or quarters.  Slice the beans and scallions into long diagonal pieces.  Heat some oil in a wok or large frying pan and fry the cauliflower for a minute before adding the green beans.  Cook these together for two minutes before adding the scallions and the paste.  Continue to fry for two or three minutes, then pour in the herbed milk and a pinch of salt.  Bring the milk to a boil for one minute, then serve immediately.

Dice the avocado flesh and season with juice of the lime and salt to taste.

Serve with basmati rice and two wedges of butternut squash with each portion, with avocado spooned into the well of the squash.


Serves 4.

From Cafe Paradiso Seasons by Denis Cotter