I haven't contributed any of my culinary successes lately so I thought I would share a great dish I made the other day which was a bastardized version of my friend's native Sri Lankan squash curry.
In Sri Lanka the dish is usually made with pumpkin and you keep the skin on which is how you cook the butternut squash also. This appealed to me as it was convenient!
Toast 1/2 cup of unsweetened coconut and grind into paste.
Chop 1/2 onion, add some minced garlic and minced ginger, saute in bit of oil until onion is soft. Add thai red curry paste (I used 1/2 can), small can of coconut milk, toasted coconut, stick of cinnamon and butternut squash cut into small dice (1" or so). Cover and cook until squash is softened. I had to add some more liquid (used chicken broth) as it was cooking and next time would have added a bit more coconut milk as there wasn't much of a sauce left on the squash after it cooked. I added toasted cashews at the end, which isn't part of the traditional dish. Serve with basmati rice!