Curried Butternut Squash with Pancetta Leeks and Toasted Squash Seeds Recipe

Name: Curried Butternut Squash with Pancetta Leeks and Toasted Squash Seeds Recipe
Prep time: 30 min
Cook time: 25 min
Yield: Makes 6 (2/3-cup) servings.
Ingredients: 1 medium butternut squash (about 2 pounds); 1 1/2 teaspoons McCormick® Gourmet Collection Red Curry Powder; 1 teaspoon McCormick® Garlic, Minced; 1 tablespoon butter, melted; 1/2 cup chopped pancetta; 1 cup chopped leeks; 1/2 cup Thai Kitchen® Coconut Milk

Curried Butternut Squash with Pancetta Leeks and Toasted Squash Seeds Recipe was pinched from <a href="http://www.mccormick.com/Recipes/Salads-Sides/Curried-Butternut-Squash-with-Pancetta-Leeks-and-Toasted-Squash-Seeds" target="_blank">www.mccormick.com.</a>

"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. Photo credit: Sommer Collier from A Spicy Perspective...."

INGREDIENTS

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1 medium butternut squash (about 2 pounds)

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1 1/2 teaspoons McCormick® Gourmet Collection Red Curry Powder

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1 teaspoon McCormick® Garlic, Minced

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1 tablespoon butter, melted

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1/2 cup chopped pancetta

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1 cup chopped leeks

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1/2 cup Thai Kitchen® Coconut Milk

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