ROAST PUMPKIN MASAK LEMAK

This Pumpkin Masak Lemak is just the thing we’d like to curl up with when the sunlight wanes and the leaves begin to turn. For a summer alternative, try this with roasted aubergines and our Balinese/ Mamak rempah.

Serves 2-3 with rice

1 butternut or 2 small onion squashes
Neutral oil for roasting
Sea salt, to taste 
2 heaped tbsp Remapapa Peranakan Turmeric & Lemongrass
200ml coconut milk
125ml water

To serve
Juice of ½ a lime
Fresh coriander
1 fresh red chilli, sliced

Pre-heat the oven to 190C/ Gas 5. Cut the squash into thick wedges, removing any seeds and fibrous bits and leaving the skin on. Toss with oil and salt and spread out on a large, deep roasting tray. Roast for 20 minutes.
In the meantime, in a separate pan, fry the spice paste over medium heat for 5 minutes. Stir in the coconut milk and water and bring to a simmer, seasoning to taste with salt.
Pour the sauce over the squash, cover with foil, and continue to roast for another 20-25 minutes or until tender.

Finish with a squeeze of lime, coriander and chilli. Serve with steamed basmati rice.