Cut squash in half, seed it, and place it cut side down in a baking dish with about 1/2 inch of water. Bake at 350° until squash is tender when pierced, about 1 hour. Let squash stand until cool enough to handle; cut off skin and cut squash into 3/4-inch chunks. There should be about 5 cups of squash. Place squash in the center of a 9 x 13 baking dish.
Meanwhile, combine turkey, garlic, onion, basil, mint, cilantro, ginger, and red pepper flakes in a large frying pan. Stir often over medium-high heat until meat and onion are lightly browned, about 10 minutes. Stir flour into meat mixture, then mix in broth, 3 tablespoons vinegar, and fish sauce. Stir until bubbling and thick; remove from heat.
Tuck potatoes around squash pieces; spoon turkey mixture over vegetables and spread to make level. If making ahead, cover and chill up to 1 day.
In a medium saucepan smoothly blend coconut-citrus topping ingredients. Bring to a boil over medium-high heat, stirring constantly. Then reduce heat and simmer gently, stirring often, for 5 minutes.
Pour coconut-citrus topping evenly over turkey mixture. Bake uncovered at 375° until topping is browned at casserole edges and juices are bubbling, 50-60 minutes.
Gently mix grated carrot and 1 tablespoon vinegar in a small bowl. Spread carrot mixture down the middle of the casserole, top with optional chilies, and encircle rim of casserole with optional herb sprigs.
Makes 8 servings.
Return to Recipe Menu