Oven-roasted is one of the best ways to enjoy this gourd. Red curry paste spices up your butternut squash, adding in a load of powerful, aromatic flavors quickly and conveniently.
4 1/2 pounds butternut squash
3 tablespoons duck fat or butter
4 teaspoons red curry paste
salt and black pepper
1 red bell pepper, seeded and cut in chunks
chopped fresh cilantro for garnish
Preheat the oven to 400 degrees F.
Cut the squash in half and remove and discard the seeds. Cut the squash into 1-inch thick slices. Slice the rind off with a vegetable peeler or knife. Cut the peeled slices into 1-inch cubes.
Melt the duck fat or butter in a saucepan over medium heat. Whisk in the curry paste until blended.
Place the squash cubes and bell pepper in a roasting pan. Toss with the curry mixture. Season as desired with salt and pepper.
Place the roasting pan in the oven and bake for 20 minutes at 400 degrees, stirring the mixture halfway through the cooking time.
Set the oven to broil. Stir the squash again and broil for 10 minutes, stirring after 5 minutes. Broil until the squash is tender and slightly caramelized.
Garnish with cilantro and serve.
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