I really like this type of Squash it has a very deep intense colour to it when cooked, look amazing when cooked & presented in the middle of the table as sharer between friends, the fleshy inside is sweet & when cooked properly has a truly buttery texture in your mouth. Depending on the size of your Squash this recipes can work as  a sharer or an individual dish, up to you….
I get passionate about all Indian based flavours, Curry powders, Tandoori seasoning, Cumin, Coriander, Ginger Garlic etc, so that is exactly why I thought I would pimp up these squashes with a little Indian influence.

Yields2 Servings

 2 Red Kurri squash (1 per person depending on size)
 75 g Spring onions, chopped
 125 ml Vegetable stock
 1 Onion, chopped
 2 Garlic cloves
 1 tsp Chopped ginger
 400 ml Tin of Coconut milk
 ½ tsp Ground turmeric
 ½ tsp Ground cumin
 ½ tsp Ground coriander
 1 tbsp Ground Almonds/Peanut butter
 150 g Natural yoghurt
 Small handful fresh mint
 Vegetable oil
 Salt & Pepper
 1 Lemon

1

Pre heat your oven to 160c, wrap your Squash in tin foil & bake for 30-40 minutes, this will create a softer skin easier to work with. cut your squash half root to base, remove the seeds, when it’s on its side it should balance, drizzle with oil, season well place in the oven & bake until turn up to 180c, this will probably take another 30 minutes but all depends on the size & how thick the skin is.

2

Whilst they are baking let's create the easy Korma sauce. In a large pan heat up the oil add onions, garlic & ginger & fry for about 3-4 minutes until translucent, add the Chickpeas and stir well and let it all cook for another 3-4 minutes. Now add in the Coconut milk & spices, let it simmer for about 20 minutes. As the coconut milk reduces it will thicken up, if you take it too far don’t panic just add a little warm water.

Add a spoonful of your natural yogurt, spring onions and spoonful of ground almonds (or for a slightly different flavour try adding a spoonful of peanut butter as an alternative to the ground almonds, this may not be traditional but it's very nice). Season well to bring out all those Indian flavours, stir well & set aside for later.

3

Now for the minted yogurt, let’s keep it simple. Finely slice a handful of mint leaves with a sharp knife, mix in with the natural yogurt, a squeeze of lemon juice, a little bit of salt & pepper and set aside for later.

Your squash should be cooked through and tender now, remove from the oven & leave to cool for 10 mins. Then spoon some of your aromatic Chickpea korma into the middle of each squash, place back in the oven & just give a quick blast, hopefully you should get a little colour on top.

Now to finish, plate up the squashes & drizzle your tangy minted lemon yogurt over the top or serve it on the side in a ramekin, finish with some more mint leaves as garnish.

That is it…Done …Enjoy!

Ingredients

 2 Red Kurri squash (1 per person depending on size)
 75 g Spring onions, chopped
 125 ml Vegetable stock
 1 Onion, chopped
 2 Garlic cloves
 1 tsp Chopped ginger
 400 ml Tin of Coconut milk
 ½ tsp Ground turmeric
 ½ tsp Ground cumin
 ½ tsp Ground coriander
 1 tbsp Ground Almonds/Peanut butter
 150 g Natural yoghurt
 Small handful fresh mint
 Vegetable oil
 Salt & Pepper
 1 Lemon

Directions

1

Pre heat your oven to 160c, wrap your Squash in tin foil & bake for 30-40 minutes, this will create a softer skin easier to work with. cut your squash half root to base, remove the seeds, when it’s on its side it should balance, drizzle with oil, season well place in the oven & bake until turn up to 180c, this will probably take another 30 minutes but all depends on the size & how thick the skin is.

2

Whilst they are baking let's create the easy Korma sauce. In a large pan heat up the oil add onions, garlic & ginger & fry for about 3-4 minutes until translucent, add the Chickpeas and stir well and let it all cook for another 3-4 minutes. Now add in the Coconut milk & spices, let it simmer for about 20 minutes. As the coconut milk reduces it will thicken up, if you take it too far don’t panic just add a little warm water.

Add a spoonful of your natural yogurt, spring onions and spoonful of ground almonds (or for a slightly different flavour try adding a spoonful of peanut butter as an alternative to the ground almonds, this may not be traditional but it's very nice). Season well to bring out all those Indian flavours, stir well & set aside for later.

3

Now for the minted yogurt, let’s keep it simple. Finely slice a handful of mint leaves with a sharp knife, mix in with the natural yogurt, a squeeze of lemon juice, a little bit of salt & pepper and set aside for later.

Your squash should be cooked through and tender now, remove from the oven & leave to cool for 10 mins. Then spoon some of your aromatic Chickpea korma into the middle of each squash, place back in the oven & just give a quick blast, hopefully you should get a little colour on top.

Now to finish, plate up the squashes & drizzle your tangy minted lemon yogurt over the top or serve it on the side in a ramekin, finish with some more mint leaves as garnish.

That is it…Done …Enjoy!

Red Kurri Squash and Chickpea Korma with Minted Natural Yoghurt.