Squash with coconut cream and mushrooms recipe | delicious. magazine

Ingredients

• 4 baby squash, about the size of a large grapefruit
• 300ml coconut milk
• 1 thumb-size piece of fresh ginger, finely chopped
• 1 red chilli, finely chopped
• 1 garlic clove, finely chopped
• 8 shiitake mushrooms, stems discarded, caps thinly sliced
• 50g pumpkin seeds, lightly toasted
• 2 tbsp desiccated coconut, lightly toasted
• 2 large free-range eggs
• 1½ tbsp fish sauce (or use ½ tsp fine salt)