Makes 6 (2/3-cup) servings.
Prep Time: 30 minutes
Cook Time: 25 minutes
INGREDIENTS
1 medium butternut squash (about 2 pounds)
1 1/2 teaspoons McCormick® Gourmet Collection Red Curry Powder
1 teaspoon McCormick® Garlic, Minced
1 tablespoon butter, melted
1/2 cup chopped pancetta
1 cup chopped leeks
1/2 cup Thai Kitchen® Coconut Milk
DIRECTIONS
1. 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.
2. Bake 25 minutes or until seeds are lightly browned and crunchy, stirring after 15 minutes. Set aside.
3. 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.
NUTRITION INFORMATION
per serving
Calories: 204
Fat: 12 g
Carbohydrates: 18 g
Cholesterol: 14 mg
Sodium: 134 mg
Fiber: 3 g
Protein: 6 g
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