*Untested* Southeast Asian Squash Curry

Haven't made this yet, but it sounds yummy... and we all know how much I like--ok LOVE--Butternut Squash

Southeast Asian Squash Curry

Adapted from Gourmet - given to me by a friend

SERVES 4
ACTIVE TIME:20 MIN START TO FINISH:35 MIN

1 TBSP plus 2 tsp Canola oil, divided
1 1/2 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3/4 tsp cumin seeds
1 medium onion, thinly sliced
14-oz can unsweetened coconut milk* (do not stir), divided [try subbing 14 oz of fat free evaporated milk + 1/4 tsp of coconut extract and see how that works]
1 1/2 to 2 TBSP Thai Kitchen red curry paste
1/3 cup water
1 (2- to 3-inch) cinnamon stick
3 whole cloves (recommend using a spice ball)
5 oz baby spinach (5 cups packed)
1 TBSP Asian fish sauce, or to taste
1/4 cup salted roasted cashews*, chopped
Garnish: lime wedges

Heat 1 TBSP oil in a 12-inch nonstick skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 tsp salt until beginning to brown, about 6 minutes. Transfer to a plate.
Add remaining 2 tsp oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup evaporated milk+coconut extract from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
Add squash, water, cinnamon, cloves, and remaining evaporated fat-free milk+coconut extract and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.