Mashed Thai Red Curry Pumpkin - cooking recipe

Ingredients

4 cups pumpkin puree
3/4 cup coconut milk
1 tablespoon Thai red curry paste
1/4 cup maple syrup
4 tablespoons unsalted butter
1 teaspoon coarse salt

Preparation

In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle.
Cook for five minutes, stirring the curry into the coconut milk.
Add squash, 2 tbs. butter and salt; mix to combine.
Add maple syrup to taste.
Butter small gratin dishes or a large casserole.
Spoon mixture into dishes and dot with remaining butter.
Broil for 3-4 minutes.