– 1 butternut squash – Cooking spray (or vegetable or canola oil) – 1 Tbsp of vegetable or canola oil – 1 small onion, chopped – 2 cloves of garlic, chopped – 2 Tbsp of peeled, chopped ginger – 1 stalk of lemongrass, tough outer layers removed, bottom inch and tapered top removed, finely chopped – 1 1/2 C of coconut milk – 1 Tbsp of tomato paste – 2 small Thai bird chiles (or 1 serrano chile), halved, seeds removed if you want less heat – 1 1/2 Tbsp of lime juice – 1 1/2 tsp of kosher salt (or 3/4 tsp table salt) – 3/4 C of water – Cilantro leaves, finely chopped scallion, olive oil, and sriracha as garnish
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with aluminum foil. Cut the butternut squash in half lengthwise. (Microwaving the squash for a minute or two can help soften it up and make it easier - and safer - to cut in half. If you do microwave it, be sure to give the skin a few good stabs with the tip of your knife so nothing ends up exploding all over the inside of your microwave.)