Curried Butternut Squash with Pancetta and Leeks

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.

Serves: Makes 6 (2/3-cup) servings.
30 mins Prep time 25 mins Cook time
30 mins Prep time
25 mins Cook time
  • 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.

Nutrition information

(Amount per serving)

  • 204Calories: 204Cholesterol: 14mg
  • Sodium: 134mgProtein: 6g
  • Total Fat: 12gFiber: 3g
  • Carbohydrate: 18g