Butternut Squash and Paneer Curry with Coconut Milk and Curry Powder

Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon of vegetable oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.

While the squash is roasting, heat the remaining 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

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

Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder (if using). Cook for 1 minute, stirring constantly, until fragrant.

Pour in the coconut milk and bring to a simmer. Season with salt and pepper to taste.

Gently add the roasted butternut squash and paneer cubes to the curry. Stir to combine and simmer for 5-10 minutes, or until the paneer is heated through and the flavors have melded.

Stir in the fresh lime juice.

Garnish with freshly chopped cilantro and serve hot with basmati rice or naan bread.