• PREP: 1M
  • COOK: 10M
  • SERVINGS: n/a


1 squash Stuffing:
  • 250g spinach, cooked then drained
  • 100g cottage cheese / paneer / firm tofu
  • 2 dried shiitake mushrooms, rehydrated in hot water overnight
  • 2 cloves garlic
  • Handful of chopped coriander
  • 1 thumb-piece ginger, finely chopped
  • 2 tbsp WORLDFOODS Masaman Curry Paste
  • 1 tbsp sunflower oil
  • 250ml chicken stock
  • 400ml can coconut milk
  • 2 tsp tamarind puree
  • 1 tbsp fish sauce
  • 1 tsp palm sugar or brown sugar
  • 2 tbsp chopped unsalted peanuts and coriander sprigs, to serve
Massaman butter:
  • 2 tbsp WORLDFOODS Masaman Curry Paste
  • 50g butter softened
  • 1 tbsp Soy sauce
  • Salt and pepper to taste
  thai_masaman_curry_paste-01 shop-02


  1. Pre-heat the oven to 200°C
  2. Scoop out the flesh of the squash and set aside (You can fry off the reserved vegetable flesh with the garlic & ginger and then add it to the stuffing if you wish)
  3. Finely chop the garlic, spinach, mushrooms, ginger and coriander
  4. Crumble the paneer/tofu/cottage cheese and mix in with all the other stuffing ingredients
  5. Season to taste and stuff into the vegetable cavity
  6. Top with a knob of the massaman butter and bake uncovered in the oven for 45 minutes to 1 hour
  7. Serve with the gravy
  1. Heat a sauce pan with 2 tbsp of the roasting pan juices or oil over a medium heat
  2. Add remaining ginger and 2 tbsp curry paste, and stir over a low heat for 1 minute or until fragrant.
  3. Add stock and simmer for 3-4 minutes until reduced by half.
  4. Add coconut milk and simmer until reduced and thickened. Add tamarind puree, fish sauce, sugar and juice of remaining 1 lime, then stir to combine.
  5. Season to taste, then pour gravy into a jug.
Massaman butter:
  1. Mix the butter with the curry paste & soy sauce. Chill until required