Curried Butternut Squash With Pancetta And Leeks - McCormick®

Curried Butternut Squash With Pancetta And Leeks - McCormick®

Prep Time

30 minutes

Cook Time

25 minutes

Total Time

55 minutes

Yields

6

Directions

  1. Preheat oven to 350°F. Peel, seed, and dice squash into ½-inch cubes (about 3 cups); reserve seeds. Mix curry powder and garlic in a bowl. Toss seeds with butter and 1 tsp seasoning. Spread on a baking pan and roast until golden
  2. Bake 25 minutes or until seeds are lightly browned and crunchy, stirring after 15 minutes. Set aside
  3. In a large skillet over medium-high heat, cook pancetta 5 min until browned. Add squash; cook 10–12 min until tender. Add leeks and remaining seasoning; cook 4 min. Stir in coconut milk, remove from heat, and garnish with toasted seeds

Ingredients

  • 2 pounds Butternut Squash
  • 1 cup Leeks, chopped
  • 1 1/2 teaspoons McCormick Gourmet™ Organic Curry Powder, Red
  • 1 teaspoon McCormick® Garlic, Minced
  • 1/2 cup Pancetta, chopped
  • 1/2 cup Thai Kitchen® Coconut Milk
  • 1 tablespoon Urban Meadow® Butter, melted