St. Francis Winery & Vineyards

CULINARY : St. Francis Wine & Food Pairing : Red Curry Braised Winter Squashes with Minted Yogurt & Toasted Cashews

Red Curry Braised Winter Squashes with Minted Yogurt & Toasted Cashews


6 cups mixed hard squashes (butternut, acorn, pumpkin or Kabocha), peeled and cut into 2 inch pieces
2 cups chicken stock
1 cup coconut milk
3 tablespoons red curry paste
½ cup plain Greek style yogurt
1 lemon, juiced
2 tablespoons chopped fresh mint
1 tablespoon honey
¼ cup whole cashews
Salt and white pepper to taste


Preheat an oven to 350°F.

Place the cashews on a sheet pan and toast at 350°F for about 8 minutes or until golden brown, remove from the oven sprinkle with salt and let cool. Slightly crush the cashews.

Place the squashes in a casserole dish just big enough to make a single layer.

Mix the chicken stock, coconut milk and red curry paste in a sauce pot and bring to a boil. Pour the hot curry mixture over the squashes, season with salt and white pepper; cover with foil and place in the preheated oven.  Set a timer for 30 minutes.

Combine the yogurt, lemon juice, honey and mint in a bowl and whisk together, season with salt and white pepper.

After the squash has cooked for twenty minutes remove the foil and rotate the casserole 180°.

After 30 minutes check the squashes for tenderness, they should be easily pierced with a fork, if not cooked leave for an additional 8-10 minutes and check again. When the squashes are done the sauce should be thick and coat the back of a wooden spoon. When the squashes are finished remove from the oven and place in a serving bowl.  Garnish with dollops of the minted yogurt and sprinkle the cashews over the top.  Serve immediately.

Serves 4


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