Step 1

1 Peel the squash, remove the stem, and cut it in half

Step 2

2 Scoop out the seeds and cut each half into 3 or 4 large pieces

Step 3

3 Pour the oil into a medium saucepan over medium-high heat

Step 4

4 When it shimmers, add the shallot, ginger and curry paste and cook, stirring, for 1 minute

Step 5

5 Stir in the broth and coconut milk and bring to a boil, then lower the heat until the liquid is barely bubbling around the edges

Step 6

6 Add the squash pieces, cover, and cook until the squash is tender, about 15 minutes

Step 7

7 Add salt to taste

Step 8

8 Stir in the basil leaves, spoon the mixture over rice or another grain of your choice, and eat