The Thai green curry paste in this casserole, made with green chilies, garlic, lemon grass, galangal (Thai ginger), onion, coriander, cumin and kaffir lime, takes butternut squash and turns blah into bling. Kale provides nutrients as well as crunch, when the leaves on top crisp in the oven.
Make Ahead: The casserole can be assembled 2 days in advance, covered and refrigerated.
Servings: 8 - 10
- 1/2 cup low-fat coconut milk
- 2 tablespoons Thai green curry paste, such as Thai Kitchen brand
- 1 teaspoon Chinese chili paste with garlic, such as Lan Chi brand
- 1- to 1 1/2-inch piece peeled ginger root, finely grated or pureed (1 tablespoon)
- 1/4 cup cream of coconut
- 2 tablespoons low-sodium soy sauce or tamari
- 2 1/2 pounds peeled, seeded butternut squash, cut into 2-inch pieces
- 8 ounces large shiitake mushroom caps, cut into quarters
- 1 bunch (9 ounces) kale, center veins removed, leaves torn into large pieces and rinsed and blotted dry
- 2 tablespoons white sesame seeds
Preheat the oven to 350 degrees.
Lightly coat a 9-by-13-inch baking dish with nonstick cooking oil spray.
Use a whisk to combine the coconut milk, Thai curry paste, Chinese chili paste, ginger, cream of coconut and soy sauce or tamari in a large mixing bowl. Add the squash pieces, mushrooms and kale; stir to coat evenly.
Transfer the vegetables to the baking dish, making sure there are plenty of kale leaves on top (so they will crisp during baking). Sprinkle the top evenly with sesame seeds. Cover with a layer of parchment paper, then seal tightly with aluminum foil. Bake for 35 minutes, then uncover and bake for 25 minutes, or until the squash is fork-tender and the kale on top is dark brown and crisp.
From Real Entertaining columnist David Hagedorn.
Tested by David Hagedorn.
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