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1 Tetsukabuto Squash (2 pounds)
1 can Coconut Milk (13.5 ounces)
1 jar Brooklyn Delhi Simmer Sauce
2 tsp Oil
Brooklyn Delhi Tomato Achaar
Buttered Toast
Lemon Juice - optional
Salt to taste
Sev or something crunchy for topping
Water or Broth as needed
fresh Herbs, chopped
To roast squash, preheat oven to 400 degrees Fahrenheit. Cut winter squash in half and remove the seeds and stringy parts. Put 2 teaspoons of oil on a sheet pan and then place the squash pieces face down on the pan. Move them around on the pan so that they are all coated with oil evenly.
Cook the squash for about 45 minutes, or until you are easily able to pierce the skin with a fork. When cooled, scoop out the inside of the squash and set aside.
In a blender, puree the roasted squash with coconut milk.
In a medium saucepan, heat the simmer sauce. Add the pureed squash and coconut milk. Add additional water or broth if needed to get to your desired consistency. Simmer for 5 minutes until flavors meld. Add salt to taste and lemon juice if you like.
Garnish with chopped herbs, sev and a spoon of Tomato Achaar and serve with buttered bread.
