Sri Lankan Curry Hasselback Squash with Kiri Hodi Sauce

Method

Prepare the butternut squash

1. Peel the squash and cut it in half lengthways. Scoop out and discard the seeds.
2. Place each half cut-side down on a chopping board. Make thin cuts across the squash, stopping before the knife reaches the board so the slices remain joined at the bottom. Placing a wooden spoon handle or chopstick on either side will help stop you cutting all the way through.
3. Line a roasting tray or baking tray with baking parchment.
4. Brush the melted coconut oil over every side of the squash, working it into the cuts where possible.
5. Sprinkle the squash evenly with the Sri Lankan roasted curry powder.

Set up your Charlie Oven

1. Light around half a football’s worth of good-quality lumpwood charcoal. Build the fire towards the back of the Charlie Oven and bring the oven to 180 to 200°C (355 to 390°F).
   Why this mattersKeeping the charcoal at the back creates a more indirect cooking area towards the front of the oven. This allows the squash to roast steadily and gives you a gentler area for cooking the sauce.
2. Place one cooking rack around the middle of the oven for the squash. Place another rack in the top section for the cast iron pan.

Roast the butternut squash

1. Place the squash in the lined tray with the flat, cut sides facing upwards. Put the tray on the middle rack towards the front of the oven, away from the strongest heat.
2. Roast for approximately 30 minutes, then carefully turn the squash so the Hasselback cuts face upwards.
   30 min timer
3. Continue roasting for approximately 30 to 45 minutes, until completely tender and caramelised around the edges. A small knife should slide easily into the thickest part.
4. Remove the squash from the Charlie Oven and set it aside while you finish the sauce.

Make the kiri hodi sauce

1. While the squash is roasting, put the coconut oil into a large cast iron frying pan. Place the pan on the rack in the top section of the Charlie Oven, towards the front and away from the charcoal.
2. Once the oil has melted, add the diced onion and curry powder. Cook gently for around 20 minutes, stirring regularly. The aim is to soften the onion without colouring it, allowing its sweetness and the flavour of the spices to develop.
   20 min timer
3. Pour in the coconut milk. Measure 200ml of water into the empty tin, swirl it around to collect the remaining coconut milk, then pour it into the pan.
4. Bring the sauce to a very gentle simmer. Add the palm sugar and stir until it has dissolved.
5. Stir in the diced red pepper and return the pan to the top section of the oven for around 5 minutes.
   5 min timer
6. Remove the sauce from the oven and set it aside until shortly before serving.
7. Return the pan to the top of the oven for around 5 minutes to warm the sauce gently.
   5 min timer
8. Just before serving, stir in the lime zest and juice. Adding the lime at the end keeps its flavour fresh and bright.

Serve

1. Place the caramelised squash on a large serving dish and spoon the warm kiri hodi sauce around it. Serve family style at the table or divide the squash and sauce between individual bowls.