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Thai Squash and Sweet Potato Phyllo Tart

We love the fresh taste of Thai curries, coconut milk, and coriander, added to Simone’s favourite sweet potato and squash; this delicious recipe will delight the senses.

Serves 4 – 6


  • 15 ml sun flower oil
  • 30 ml red or green Thai curry paste
  • 1 medium onion, peeled and chopped
  • 1 small red chilli, seeds removed, and sliced
  • 750 g hubbard squash, peeled, and cut in 2.5 cm cubes
  • 2 large sweet potatoes, peeled, and cut into 2.5 cm cubes
  • 1 x 400 g tin “lite” coconut milk
  • 250 ml chicken or vegetable stock
  • 60 ml chopped coriander (optional)
  • 5 ml dried oregano
  • 15 ml soy sauce
  • 4 to 5 sheets phyllo or samoosa pastry, lightly brushed with oil


  • 20 ml pumpkin seeds; 20 ml sesame seeds


  1.  Preheat oven to 180oC/160oC fan/Gas mark 4.
  2. Heat the oil in a large pan over a moderate heat; lightly fry Thai curry paste for 2 minutes.
  3. Add onion and cook until translucent, then add the chilli, hubbard squash, and sweet potato. Cook for 3 – 4 minutes.
  4. Add the coconut milk and stock; simmer for 15 minutes, until vegetables are just tender.
  5. Stir in the chopped coriander, oregano, and soy sauce. Pour mixture into a greased 20 x 28 cm baking dish.
  6. Lightly bunch up phyllo pastry sheets which have been brushed with oil; and place over the top of the vegetables, completely covering the surface.
  7. Sprinkle over with pumpkin and sesame seeds.
  8. Bake for approximately 15 – 20 minutes, until the phyllo pastry is light golden in colour.


  • Use butternut squash in place of hubbard squash.


  • Place cut sweet potatoes into acidulated water to prevent discolouration.

Sent with Love


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.