Begin by preparing your butternut squash.
Peel all the hard skin off and cut off the top and bottom.
Cut into bitesize pieces (keep the seeds to turn roast as in my previous blog).
Meanwhile make the curry paste. Put 2 lemongrass stalks, 5 kaffir lime leaves (these two items are much cheaper if you can buy them in bulk at an oriental supermarket though the big chain supermarkets do also sell them), 6 chopped cloves garlic, small grated piece ginger, 2-3 red chillies chopped (or to taste), 1 tbsp vegetable oil, 2 tbsp soy sauce in a container.
Add two tbsps peanut butter.
Blitz it all together to a smooth paste.
Meanwhile roast your butternut squash. You don't need to do this but it adds a nice flavour to the dish and speeds up the time you need to do the last minute cooking which is great if you are using this as a dish to entertain with.
Put the cubes into a roasting tray and sprinkle with a little oil and season. Add 1 tbsp brown sugar which will help it caramelise. Bake at 180 degrees C for about 40 minutes until the pieces soften and start to brown at the edges.
Cut up two-three red onions into smallish pieces.
Put the paste into a saucepan with a drizzle more oil and cook until it starts to bubble.
Add the onions and coat with the paste. Add some water if the pan seems too dry and cook for a few minutes over a low heat until the onions soften.
At this point add the roasted butternut squash.
Coat the butternut squash with the paste.
Add a tin of coconut milk and 150ml vegetable stock. The vegetables should all be covered by the liquid.
Bring to the boil then reduce to a low simmer and cook for about 15-20 minutes until the squash is soft and the sauce has thickened. If you haven't pre-roasted the squash you will need to adust your timings.