This is a recipe adaptation from one of my favorite cookbook authors, Asha Gomez (I Cook in Color: Bright Flavors from My Kitchen and around the World and My Two Souths). She posted this stunner on Instagram and I instantly had to try it and now it's become a staple. My shortcut is to take our Golden Coconut Curry and heat it up with a touch of coconut cream to fill the roasted butternut squash with and then top it off with Tomato Achaar.
4 small butternut squashes
4 tablespoons unsalted butter, divided
coarsely ground black pepper
1 tablespoon chopped fresh thyme leaves
1 jar Brooklyn Delhi Golden Coconut Curry Simmer Sauce
1/2 cup coconut cream
To roast butternut squash, preheat oven to 400 degrees Fahrenheit. Cut butternut squash in half and remove the seeds and stringy parts.
Score the flesh side of the squashes horizontally and vertically. Place the squash halves on the sheet pan, skin side down. Rub each half with 1½ teaspoons butter. Drizzle honey evenly all over the squashes and season them with black pepper, salt and thyme leaves. Place the sheet pan in the oven and roast for about 45-55 minutes or until squash is fork-tender.
In the meantime, pour 1 jar of Golden Coconut Curry Simmer Sauce in a pan. Heat and reduce the sauce until it thickens up a bit. Stir in coconut cream and salt to taste. Heat to serving temperature.
To serve, place a butternut squash half on a plate and spoon Golden Coconut Cream over the squash. Top with Tomato Achaar for heat and a little more coconut cream.