Using prepared red curry paste makes this recipe super quick as well as using squash that doesn’t need to be peeled. Kabocha’s mottled green skin looks tough, but it’s actually edible when cooked. Delicata and Acorn squash can be left unpeeled as well. Red Kabocha is the most visually appealing in this dish with Delicata being a close second.
Pack up any leftovers – this dish is (maybe) better the next day and makes for a hearty lunch.
Find it online: http://shiftycrafty.com/thai-red-curry-with-winter-squash/