This is an Anderson family favorite, perfect for when the spaghetti squash season rolls around. Soy sauce or tamari can substitute fish sauce if you want to keep it vegetarian. Tamarind paste can be substituted for rice wine vinegar as well, but the real deal is best. Give yourself time to drain the tofu and make the squash, but the pad thai itself is quick to make.
Do you like Thai curry? How about the warm and comforting flavor of Massaman curry? If so, this dish may be for you! I called it pumpkin curry in the title because that’s how I originally started making it, but as you can see this version has delicata squash. Really, any winter squash will do. Carrots and potatoes are great also if you have them on hand. This recipe lends itself to a slow cooker, instant pot, or stovetop. Make it with chicken or as a vegetarian dish. There are tips in the post to make it your own. I hope you enjoy it as much as I do!
This recipe is incredibly simple and flexible, just the way we like our recipes around here. Whether working with fresh or leftover chicken or turkey, this recipe is a pretty basic and tasty place to start. 2 prepared pie crusts can be used, or if you have some of the lovely winter CSA grains and a bit of extra time, a from-scratch pie crust is an option. Fresh or frozen (or both) veggies can be used in the filling as well.
