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.

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CURRIED SQUASH KEBABS

Course Appetizer, Side Dish

Total Time 50 minutes

Servings 4

Ingredients

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

Instructions

1. Preheat the oven to 220°C (430 °F).
2. Peel the squash and chop it into 2 cm cubes. Divide the cubes between skewers.
3. Drizzle with oil and sprinkle with Hot spicy curry blend. Use your hands to really get that spice in every corner.
4. Put them in a baking tray and roast for 30-40 minutes (or until the squash is tender).
5. Meanwhile, prepare the sauce. Mix all ingredients together in a small bowl.
6. When the kebabs are done, pour over the sauce and sprinkle with chopped cilantro.