Shrimp and squash curry

Keep a bag of frozen shrimp on hand — it defrosts and cooks in no time for this quick and tasty weeknight curry.

large acorn squash

3 tsp

canola oil

garlic cloves, minced

2 tbsp

Thai red curry paste

400-ml can

light coconut milk

340g pkg.

peeled, raw shrimp

2 tbsp

lime juice

1 tsp

lime zest

rice, to serve

Preheat oven to 400 F.
Microwave squash on high for 4 minutes. Cut into 1/2-inch slices, crosswise. Remove seeds, then cut into 2-inch pieces. Toss with 2 teaspoons canola oil on a baking sheet. Bake at 400 F until tender, 15 to 20 minutes.
Heat a large non-stick frying pan over medium-high. Add 1 teaspoon canola oil, then garlic and curry paste. Cook, 1 minute. Stir in coconut milk and fish sauce. Boil, then reduce heat to medium. Add shrimp. Cook until shrimp turns pink, about 5 minutes. Stir in roasted squash, lime juice and lime zest.
Serve over rice.