Our garden has provided us with dozens of butternut squash this year. I’ve made this dish several times and it’s always a hit!
You can add just about any vegetables you have on hand. This time I went with long beans from the farmer’s market. If you’d like to use chopped potatoes, simply steam them with the butternut squash ahead of time.
If you’ve never used curry paste before, give it a try! It will only set you back a few bucks and lasts for a long time. Just be sure to check the ingredients as some contain shrimp. Curry pastes vary by heat so start out small and add more to taste.