Curried Butternut Squash With Pancetta And Leeks - McCormick®
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Yields
6
Directions
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
Bake 25 minutes or until seeds are lightly browned and crunchy, stirring after 15 minutes. Set aside
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
