Curried Butternut Squash with Pancetta Leeks and Toasted Squash Seeds

Curried Butternut Squash with Pancetta Leeks and Toasted Squash Seeds
Schwartz product packaging

Medium Curry Powder

Product Information

£2.00/unit, 90g

Curried Butternut Squash with Pancetta Leeks and Toasted Squash Seeds

Prep Time
30 Minutes
Cook Time
25 Minutes
Ingredients
7
Servings
6
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.
Ingredients

  • 75 gram (3 ounce) chopped panchetta

  • 100 gram (4 ounce) chopped leeks

  • 125 millilitre (4 fluid ounce) Thai Kitchen Coconut Milk

  • 1 butternut squash

  • 1 1/2 Medium Curry Powder

  • 1 teaspoon Minced Garlic

  • 1 tablespoons butter, melted

COOKING INSTRUCTIONS

  • 1 Pre heat oven to 180°C, 350°F, Gas Mark 4
  • 2 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.
  • 3 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.
  • 4 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.

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