For a seasonal dish with global flair, prepare butternut squash with fragrant red curry powder, creamy coconut milk and savory pancetta. Reserve squash seeds and toast them to enhance the dish with a nutty crunch. Photo credit: Sommer Collier from A Spicy Perspective.
Preheat oven to 350°F. Peel, seed and cut squash into 1/2-inch dice (3 cups). Reserve squash seeds. Mix red curry powder and minced garlic in small bowl. Toss squash seeds, butter and 1 teaspoon of the seasoning mix in medium bowl to coat well. Spread in single layer on large baking pan.
Bake 25 minutes or until seeds are lightly browned and crunchy, stirring after 15 minutes. Set aside.
Meanwhile, heat large nonstick skillet on medium-high heat. Add pancetta; cook and stir 5 minutes or until golden brown. Add squash; cook on medium heat 10 to 12 minutes or until tender, stirring occasionally. Add leeks and remaining seasoning mix; cook and stir 4 minutes. Stir in coconut milk. Remove from heat. Garnish with toasted squash seeds.