Curried Butternut Squash



  1. Cut both ends off the squash and cut it into 2 sections: the cylindrical top and the bulbous bottom.
  2. Peel both sections, then cut the bottom in half lengthwise and scoop out the seeds.
  3. Cut the flesh from both sections into 1-inch chunks to get 5 cups.
  4. Put the butter in a skillet over medium heat.
  5. When it melts, add the garlic and ginger and cook, stirring occasionally, until they soften and turn golden, 2 to 3 minutes.
  6. Add the curry powder and stir for 1 minute.
  7. Stir in the squash, coconut milk, and some salt and pepper.
  8. Turn the heat to high, bring to a boil, then lower the heat to a gentle bubble.
  9. Cover and cook, stirring once or twice, until the squash is tender, 15 to 20 minutes.
  10. Remove the lid and raise the heat to medium-high.
  11. Cook, shaking the pan occasionally and stirring the squash a few times, until the liquid thickens a bit, no more than 5 minutes.
  12. Taste and adjust the seasoning, garnish with the cilantro and scallions, and serve with the lime wedges.