Wash and deseed the Hokkaido squash and cut it into rough pieces. Preheat the oven to 200 °C (180 °C fan).
Spread the squash pieces on a baking tray, drizzle with olive oil and bake at 200 °C for 20–25 min until soft and lightly browned.
Meanwhile, peel the ginger and grate it finely. This way the heat spreads evenly through the spread later.
Put the baked squash in a blender with the coconut milk, curry powder, turmeric and ginger. Blend everything until the spread is smooth and creamy.
Season to taste with salt and pepper and spoon into a clean jar. Keep in the fridge.
To serve, spread the squash and curry spread on sourdough bread, serve it with baked potatoes or as a dip with raw veg.
Good to know
This spread is creamy, spicy and pleasantly simple. It goes on bread, with roasted vegetables or just as a little spoonful straight from the jar.
Swaps
Coconut milk → cashew butter with a little water (more unsaturated fats, a little protein; contains tree nuts). Olive oil → avocado oil (mild in flavour, mainly monounsaturated fats). Curry powder → garam masala (different spice notes, similarly aromatic).
Allergens
The recipe is naturally vegan and free from the common major allergens apart from coconut – although coconut is not one of the major allergens that must be declared in the EU; season mildly for children, and in pregnancy make sure it's prepared hygienically and stored fresh.
