Squash Mondays (eating not excerising)

Roasted Butternut squash and sweet greens Thai curry

Feeling all inspired from Micky B's sausage casserole, some nutritious hot pot had to emerge after 2 weeks of crumpets and taco chips. Basic Thai green curry recipe, but sweet and garlicky thanks to slow roasted squash, and heavy with vegetables and chilli's, so you can feel all green and superfooded at the start of the week with bikram yoga style heat from your forehead - with 'oh yeah' feelings instead of 'omg nothing is worth this'.

1 butternut squash (halved, drizzled with olive oil, lots of salt covered w / ginger & garlic and roasted on gas mark 4 for 1 hour, plus twenty Min's on gas mark 2)

Vegetables
1 packet (300g) of mixed green (runner beans/broccoli/sugar snaps)
2 handfuls of mushrooms (sliced)
Any other vegetables you feel like popping in

Curry Paste

2 onions (finely chopped)
6 hot green chilli's
3 cloves of garlic
2 inches of fresh ginger
2 spring onions
2 tsp of palm sugar (or 1 of Castor)
big big handful of fresh coriander (and 1 of basil if you have it)
1 tblsp of fish sauce

1 tbsp dark soy

2 tblsp light soy
1 stalk of lemongrass
juice of 1 lemon or lime

1 tin coconut milk
1 tin of water

Roast your butternut squash. Fly the onions in a little oil in a big pan, for a couple of mins. Then add all the curry paste ingredients except coconut milk & water. After 5mins, add the coconut milk and water. Add the sliced mushrooms. Let cook for a 10-15mins, then add the roasted butter nut squash all chopped up. Add the greens and put the lid on the pan. They will steam cook. After about 5-6mins it's ready.