Ingredients:
2 teaspoons red curry paste
1 teaspoon honey
1 cup plus 1 teaspoon coconut milk, divided
1 butternut squash, stem sliced off
1 tablespoon olive oil
sea salt and freshly ground pepper
1½ cups brown basmati rice (or your choice)
about 15 cilantro leaves plucked from the stems
Toasted cashews
Unsweetened shredded, toasted coconut

Directions:

  1. Preheat oven to 350 degrees with rack on the upper third position.
  2. In a small bowl, whisk the red curry paste, honey, and 1 teaspoon of the coconut milk until smooth.
  3. Half the squash lengthwise, scrape out seeds and strings, and halve lengthwise again to form 4 long quarters. Set skin-side down on a rimmed baking sheet. Drizzle with olive oil and sprinkle generously with salt and pepper, rubbing to coat. Now place the pieces on their sides.
  4. Roast for 20 minutes, or until the undersides are nicely browned. Flip to the other side and roast another 10 minutes longer.
  5. Meanwhile, in a medium saucepan, combine the rice, the remaining 1 cup of coconut milk, 1 cup water, and ¼ teaspoon salt. Bring to a boil, reduce the heat, cover, and gently simmer until the liquid is absorbed and the rice is tender, about 30-40 minutes, depending on the rice you are using. Remove from the heat, keeping covered.
  6. When the squash is ready, remove it from the oven and switch on the broiler. Brush the squash thickly with the curry mixture. Broil face up until the paste bubbles and darkens, watching carefully, about 2 minutes. Serve the squash and rice in shallow bowls, sprinkling with cilantro, coconut, and cashews.

Serves 4 as a side