Recipe

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• 2 tbsp canola oil
• 1 tbsp red curry paste
• 1 garlic clove, minced
• 1 tbsp minced fresh ginger
• 2 cups coconut milk
• 1 1/2 tbsp brown sugar
• 1 tbsp tamari soy sauce
• 2 1/2 lbs acorn squash, peeled and cubed
• 6 scallions, cut into 1-inch lengths
• 2 large green bell peppers, cubed
• 1/2 cup thai basil (optional)

• 1 Heat large wok or skillet over medium heat until very hot. Add oil, and, when hot, add curry paste, garlic and ginger.
• 2 Stir-fry 1 minute. Add coconut milk, brown sugar and tamari soy sauce, and cook 2 minutes.
• 3 Add squash, and cook 15 minutes, stirring occasionally. Add water if mixture is too thick.
• 4 When squash is almost tender, add scallions and green bell peppers, and continue cooking until squash is tender but still intact.
• 5 To serve, garnish with Thai basil leaves, if using, and toss well.