Curried Butternut Squash with Pancetta Leeks and Toasted Squash Seeds

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.

  • Pre heat oven to 180°C, 350°F, Gas Mark 4

  • Peel, seed and cut the squash into ½-inch cubes. Reserve squash seeds. Mix red curry powder and minced garlic in a small bowl. Toss squash seeds, butter and 1 tsp of seasoning mix in a medium bowl to coat well.

  • Spread in single layer on large baking pan. Bake in oven for 25 minutes or until seeds are lightly browned and crunchy, stirring after 15 minutes. Set aside.

  • Meanwhile, heat a large frying pan on medium-high heat. Add pancetta, cook and stir for 5 minutes, or until golden brown. Add squash, cook on medium heat for 10 - 12 minutes or until tender, stirring occasionally. Add leeks and remaining seasoning mix, cook and stir for 4 minutes. Stir in coconut milk, remove from heat and garnish with toasted squash seeds.