Thai Curry Hot Pot & Roasted Butternut Bisque

This kabocha type pumpkin is called Grey Ghost and it is a superior eating squash, especially well suited for this curry.

Kabocha Squash Thai Curry Hot Pot

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• Transfer the curry to a saucepot carefully. The tofu in there is in a large block and could splash out messily. Use a butter knife to cut the tofu (in the pot) into approximately 1" cubes. Imperfect is OK.

• Heat the curry gently at a simmer for 4-5 minutes to allow the tofu and squash to heat through. A lid helps speed and even the process, but don't over cook it.

• Boil a little water in a saucepan. Add the noodles. Cook about 1 minute until the change from translucent to transparent. Drain them and portion into bowls.

• Heat a little oil in a sauté pan. When hot add the vegetables and stir fry 2-3 minutes tossing and seasoning with a little salt until the wilt, brighten, and maybe brown a little. Add to the serving bowls.

• Ladle the hot curry over the noodles and veg and serve.

Roasted Butternut Bisque w. Pumpkin Seed Bread and Blue Moon Salanova Salad

• Heat the soup.

• Warm the bread.

• Dress the salad.