Appetizers · Calibama Cooking
Curried Butternut Squash Deviled Eggs
I know this sounds a little strange, but trust me! It’s Fall and squash is everywhere. Most of the time we make butternut squash and make…
Ingredients
- 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)
Directions
- 1.
Peel and cut butternut squash into 1 - 2 inch cubes.
- 2.
Coat with olive oil and season with curry, salt, paprika and nutmeg.
- 3.
Roast at 400 degrees for 30 - 40 minutes until soft enough to mash (like mashed potatoes).
- 4.
When squash finishes roasting, place in a separate bowl and combine with yolks from the hard boiled eggs. Mash together.
- 5.
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.
- 6.
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.
- 7.
Fill the openings in the hard-boiled eggs.
- 8.
Garnish with paprika sprinkles.
From Chef Lorious’s original collection · View original post