Have you ever tried Red Curry Squash?  This looks like a mini pumpkin, but this squash really lives up to it's name. When you remove the seeds, the flesh is bright orange, with a slight yellow color - like Turmeric!  It really is a rich, sweet tasting squash, so lovely. Out of all the squashes I have tried: Acorn, Butternut, Spaghetti, Buttercup, Delicata, Blue Hubbard, Red Curry is my all time FAVORITE.  It is soooo good. Now having said that, Blue Hubbard squash has now become my all time favorite for a purred squash soup, there is a recipe here.  What I also love about the stuffing's I have been making recently, is they taste so good on their own.  Adding them to a lovely winter squash is a bonus, and so healthy too! This was the end result:

1 Red Curry Squash, cut in half, de-seeded
Olive Oil
Salt and pepper
1/2 cup brown rice
1 cup of water
1/2 cup beef stock or chicken would work
2 shallots finely diced
5 minced garlic cloves
1 small finely diced carrot
finely diced celery, green pepper, equal to the amount and size of diced carrot
4-5 broccoli florets, cut to small pieces
3 slices of Prosciutto chopped into 1 inch pieces (bacon or ham would be lovely too)
2 Tbsp. butter
1 Tbsp. olive oil
2 tsp. Italian Seasoning
1 tsp. Thyme
1 tsp. Oregano
Parmesan cheese
Preheat the oven to 350 degrees.  Cut the squash in half, and remove the seeds. I saved a handful of seeds, put in a sieve with water running through, to clean, then placed on a paper towel to dry.  Once dry I transferred to a plate, on top of my fridge (nice and warm) to wait to plant in the garden next year..can hardly wait!
Place the squash halves in a roasting pan, season with salt and pepper, with a good drizzle of olive oil, to each half.  Bake about 45 minutes until fork tender.  Also, at the same time put the 1/2 cup of brown rice into a pot with the 1 cup of boiling water, lid on, and simmer on low about 45 minutes  or until cooked through.
As the squash and rice is cooking, heat up a frying pan just under medium heat, with the 2 Tbsp. of butter, and 1 Tbsp. of olive oil. For the veggies, I diced them quite small:

Saute the shallots, celery, green pepper and carrot about 8 - 10 minutes.  Add in the chopped Prosciutto, seasonings, broccoli and minced garlic.  Continue to saute, stirring fairly frequently, for another 10 minutes.

Then add in the 1/2 cup of beef or chicken stock, stirring to combine.  Adjust seasonings and simmer on low about 3-4 minutes.  Remove from heat.
Once the rice is cooked, add it to the vegetable/Prosciutto/stock mixture, stirring well to combine.  The rice should absorb any leftover liquid/stock.
Once the squash is cooked remove from oven to cool about 10 minutes.  Spoon in the rice mixture, packing down in the squash.  Sprinkle with Parmesan Cheese, return to the oven at 350 degrees just to heat through and Parmesan cheese is melted.

Ina Gawne


  1. Just bought a red Curry squash at the farmers' market. Vendor said it's what the Chinese use to make curry soup. I couldn't find a recipe with this particular type of squash for Chinese curry soup, but I did find your recipe. Looks delicious. I'm gonna go fire up the oven now. Thanks!

    1. Geri - the outer skins are quite tough. I use a super sharp knife and be extra careful when cutting. I cut in half to stuff, or you could cut into smaller pieces.

  2. Where can I find red curry squash seeds? I have searched the usual catalogues and websites but no one seems to list them. Any ideas where I can purchase seeds for this squash?

    1. Hi Debbie. I am not sure where you can purchase the seeds. Does the area you live in have a "seedy Saturday" where people exchange heirloom seeds? Another alternative is, if you ever find a red curry squash in an organic market, you can dry the seeds yourself then replant. Good luck in your search!

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October 29, 2010