Active Time

　　20 min

　　Total Time

　　35 min

　　We love the many textures and flavors of this spicy coconut curry with butternut squash, spinach, and cashews. Bottled red curry paste keeps it supermarket-friendly.

　　

Ingredients

Makes 4 servings

　　1 tablespoon plus 2 teaspoons vegetable oil, divided

　　1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces

　　3/4 teaspoon cumin seeds

　　1 medium onion, thinly sliced

　　1 (14-ounce) can unsweetened coconut milk (do not stir), divided

　　1 1/2 to 2 tablespoons Thai Kitchen red curry paste

　　1/3 cup water

　　1 (2- to 3-inch) cinnamon stick

　　3 whole cloves

　　5 ounces baby spinach (5 cups packed)

　　1 tablespoon Asian fish sauce, or to taste

　　1/4 cup salted roasted cashews, chopped

　　Accompaniment: lime wedges

　　

Step 1

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.

　　

Step 2

Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk 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.

　　

Step 3

Add squash, water, cinnamon, cloves, and remaining coconut milk 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.

　　Serve with:

　　jasmine rice