I roasted the squash with two jalapeños, a shallot, a few carrots, and thyme. I sautéed crushed garlic with the onion and two additional jalapeños; seasoned with curry powder, allspice, and nutmeg; then added the roasted vegetables. I used low fat condensed milk and light coconut milk. I omitted the ginger and extra sugar (which I agree is completely unnecessary). I did enjoy the addition of sour cream, as the extra jalapeños made it quite spicy, but would leave off the additional thyme next time. I think the thyme would have been a better addition had I left in the ginger. This is a great recipe and using coconut milk is a smart idea.
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I roasted the squash with two jalapeños, a shallot, a few carrots, and thyme. I sautéed...