Butternut Squash and Coconut Curry with Toasted Pumpkin Seeds

Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon of coconut oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. (optional - you can add squash directly to pot.)

While the squash is roasting (or if not roasting), heat the remaining 1 tablespoon of coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.

Stir in the red curry paste and cook for 1 minute, allowing the paste to bloom and release its aromas.

Pour in the canned coconut milk and vegetable broth. Bring to a simmer.

Add the roasted butternut squash to the pot (or raw diced squash if not roasting). Reduce heat to low, cover, and simmer for 15-20 minutes, or until the squash is very tender.

Stir in the lime juice, brown sugar (or maple syrup), salt, and pepper. Taste and adjust seasonings as needed.

While the curry is simmering, toast the pumpkin seeds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them.

Serve the butternut squash and coconut curry over cooked rice. Garnish with toasted pumpkin seeds and fresh cilantro.