Recipe: Curried Butternut Squash with Pancetta, Leeks and Toasted Squash Seeds

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."

1 medium butternut squash, about 2 pounds
1 1/2 teaspoons McCormick Gourmet Collection Red Curry Powder
1 teaspoon McCormick Minced Garlic
1 tablespoon butter, melted
1/2 cup chopped pancetta
1 cup chopped leeks
1/2 cup Thai Kitchen Coconut Milk

Peel, seed and cut squash into 1/2-inch dice (about 5 cups). Reserve squash seeds. Mix red curry powder and minced garlic in small bowl.

TO TOAST THE SQUASH SEEDS:
Toss squash seeds, melted butter and 1 teaspoon of the curry-garlic mixture in medium bowl to coat well. Spread in single layer on large baking pan.

Bake in preheated 350 degree F oven 25 minutes or until seeds are lightly browned and crunchy, stirring after 15 minutes. Set aside.

MEANWHILE, TO PREPARE THE SQUASH:
Heat large nonstick skillet on medium-high heat. Add pancetta; cook and stir 5 minutes or until golden brown.

Add squash to the skillet; cook on medium heat 10 to 12 minutes or until tender, stirring occasionally.

Add leeks and remaining curry-garlic mixture; cook and stir 4 minutes.

Stir in coconut milk. Remove from heat. Garnish with toasted squash seeds.

Makes 6 servings
Adapted from source: McCormick