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.