Curried Butternut Squash with Pancetta and Leeks

Name: Curried Butternut Squash with Pancetta and Leeks
Prep time: 30 min
Cook time: 25 min
Yield: 6
Cuisine: American,
Ingredients: 1 medium butternut squash (about 2 pounds); 1 1/2 tsps McCormick Gourmet™ Organic Curry Powder, Red; 1 tsp McCormick® Garlic, Minced; 1 tbsp butter, melted; 1/2 cup chopped pancetta; 1 cup chopped leeks; 1/2 cup Thai Kitchen® Coconut Milk

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. Read More Read Less

30m

PREP TIME

25m

COOK TIME

204

CALORIES

7

INGREDIENTS

Servings: 6

Ingredients

1 medium butternut squash, (about 2 pounds)
1 1/2 teaspoons McCormick Gourmet™ Organic Red Curry Powder
1 teaspoon McCormick® Minced Garlic
1 tablespoon butter, melted
1/2 cup chopped pancetta
1 cup chopped leeks
1/2 cup Thai Kitchen® Coconut Milk

KEY PRODUCTS

INSTRUCTIONS

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.