Red Curry Butternut Squash
Instructions
Butternut Squash (can be done in advance)
Preheat the oven to 400 degrees. Split the squash lengthwise. Careful with that knife. Scrape out the seeds with a spoon. Set them aside if you want to roast them later. They make awesome snacks and are super good for you. Peel the squash (I suggest cutting the skin off with a knife, as it is a beast of a job again, careful with that knife), and cut the peeled squash into rough 3/4 in. cubes. Roast on a baking sheet, turning occasionally, until tender and browned around the edges. Takes an hour or less. Set aside.
Heat the oil in a large, wide saucepan over medium-high heat. Add the garlic, ginger, cilantro, coriander, and cumin and saut until the spices darken a few shades and the garlic and ginger have lost their raw smell. Add the remaining ingredients and stir until blended. Add the butternut squash and cook, stirring occasionally, until heated through. Serve over rice.
