These squash kebabs are great for a light asian inspired lunch or dinner. There’s a coconut milk sauce with fish sauce and cilantro to top it off.
Squash or pumpkin? I was a a bit confused on how to name this tasty orange fruit. I did some research and apparently botanically squash is the right term. However in different countries pumkin is used for certain types of squash. I decided this is too confusiong for me. So I’m going to use the term squash for this recipe. Probably if I make a squash pie one day, I’ll name it pumpkin pie since we hear this more often. Luckily Slovenians only have one word for squash and pumpkin – buča.
Why not make squash more fun. And what’s more fun than kebabs? Add a little asian spices and a fishy coconut milk sauce and you’re on fire! I am using my Hot Curry Spice Blend in this recipe. You can find the recipe here.
CURRIED SQUASH KEBABS
- 2 kg squash any kind you like
- 4 TBSP olive oil
- 2 tsp salt
- 8 tsp Hot Spicy Curry Blend
- 2 TBSP coarsely chopped cilantro
FISHY COCONUT SAUCE
- 1/4 cup coconut milk
- 2 TBSP fish sauce
- 1 tsp finely chopped cilantro
Preheat the oven to 220°C (430 °F).
Peel the squash and chop it into 2 cm cubes. Divide the cubes between skewers.
Drizzle with oil and sprinkle with Hot spicy curry blend. Use your hands to really get that spice in every corner.
Put them in a baking tray and roast for 30-40 minutes (or until the squash is tender).
Meanwhile, prepare the sauce. Mix all ingredients together in a small bowl.
When the kebabs are done, pour over the sauce and sprinkle with chopped cilantro.