Recipe: Curried Shrimp and Squash

This simple recipe for Curried Shrimp and Squash is a cinch to put together and as we approach fall it’s the perfect meal for a crisp evening. After all, no flavor says fall quite like squash.

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Ingredients:

• 1 Large acorn squash
• 3 tsp. Canola oil, divided
• 3 Garlic cloves, minced
• 2 tbsp. Thai red curry paste
• 1 Can light coconut milk
• 1.5 tsp. Fish sauce
• 1 to 1.5 lb. Peeled raw shrimp
• 2 tbsp. Lime juice
• 1 tsp. Lime zest
• Basmati rice

Method:

• Preheat oven to 400˚F
• Blanch squash in microwave by cooking on high for 4 minutes and cut into half inch slices.
• Remove seeds from slices and cut into bite sized pieces.
• Toss with 2 teaspoons of canola oil on a baking sheet and bake until tender, 15-20 minutes.
• Heat a large non-stick frying pan over medium-high heat.
• Add remaining 1 teaspoon of canola oil, then minced garlic and Thai red curry paste. Cook approximately 1 minute.
• Stir in coconut milk and fish sauce. Boil, then reduce heat to medium. Add shrimp and cook until shrimp turns pink, approximately 1 minute.
• Stir in squash, lime juice and lime zest. Serve over rice.

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