I am excited to introduce the first guest blogger ever to The Wacky Spoon. Today’s post comes from Kim @ giveitsomethyme.com. Her Thai Butternut Squash and Pumpkin Curry is a perfect fall dish filled with rich and spicy Asian flavors that have been blended with a few fall favorites: squash, apples, and pumpkin. I am honored to be re-sharing her post here.
Kim’s original post.
Talk about a recipe that screams fall! This vegan Thai Butternut Squash and Pumpkin Curry is a delicious marriage of butternut squash, pumpkin and apple in a rich, spicy sauce. It’s a healthy, quick and easy dinner perfect for busy weeknights!
Quick & Easy Thai Butternut Squash and Pumpkin Curry
This is one of those recipes where having all your vegetables chopped and ready to go makes life much easier, and is something you can do the night before. Ingredients are added in fairly quick succession so you’ll want everything on standby once you fire up your skillet. If you don’t have at least a 12-inch skillet, you can always use a large pot or Dutch oven.
Once your skillet is nice and hot, this curry comes together in just 30 minutes. Whoohoo! You’ll have tender squash, apples, swiss chard, peppers and onion bathing in a boldly flavored pumpkin and coconut Thai sauce kissed with garlic and ginger. You can totally amp up the spice or dial it back to keep your gang happy. We found two tablespoons of the Thai red curry paste to be the just right Goldilocks amount.
To serve it up, have some hot, steamy rice ready to go, and get your garnish on with fresh basil, cilantro, green onion, and a good squeeze of lime. Enjoy!
For the full recipe and other mouthwatering ideas click here.
I want to thank Kim for graciously allowing me to share her post here. When I reached out to and asked if she would like to join me in the fall challenge she responded without hesitation and with an enthusiastic, Yes!
Thank you, my friend! – Ella💙