I know this sounds a little strange, but trust me!Â It’s Fall and squash is everywhere.Â Most of the time we make butternut squash and make soup….which by the way, is amazing!Â But, there are many other things that can be done with butternut squash.Â They receive spices so well, because of their nutty and sweet flavor.Â So today, I decided to make some deviled eggs with roasted butternut squash.Â I decided to season the squash with curry and paprika.Â Full disclosure, this was something of an experiment, but OMG did it work out!Â To achieve my favorite balance of sweet-heat, I used coconut milk to mix the filling, and I added a good sized teaspoon of cayenne.Â I hope you’ll try something different like this…you just might be pleasantly surprised.
- 6 hard boiled eggs, halved (keep the yolks)
- 1 cup roasted & mashed butternut squash
- 1 Tbsp curry powder
- 1 tsp Salt
- 1 Tbsp paprika
- 1 tsp nutmeg
- 1 cup unsweetened coconut milk
- 1 tsp cayenne (to taste)
- Olive oil (for coating butternut squash)
- Peel and cut butternut squash into 1 - 2 inch cubes.
- Coat with olive oil and season with curry, salt, paprika and nutmeg.
- Roast at 400 degrees for 30 - 40 minutes until soft enough to mash (like mashed potatoes).
- When squash finishes roasting, place in a separate bowl and combine with yolks from the hard boiled eggs. Mash together.
- Add coconut cream 1/3 cup at a time, incorporate well into the squash mixture before adding more. Continue adding coconut milk until desired consistency is achieved. A wire whisk or wooden spoon work best.
- Taste and add seasonings to taste. For a spicy flavor, add cayenne. For a smokier flavor add more paprika. For a stronger curry flavor, add more curry.
- Fill the openings in the hard-boiled eggs.
- Garnish with paprika sprinkles.