Thai Red Curry Squash

Ingredients

 * 2 tbsp canola oil
 * 1 tbsp red curry paste
 * 1 garlic clove, minced
 * 1 tbsp minced fresh ginger
 * 2 cups coconut milk
 * 1½ tbsp brown sugar
 * 1 tbsp tamari soy sauce
 * 2½ lb acorn squash, peeled and cubed
 * 6 scallions, cut into 1-inch lengths
 * 2 large green bell peppers, cubed
 * ½ cup Thai basil leaves, optional

Directions

 * 1) Heat large wok or skillet over medium heat until very hot.
 * 2) Add oil, and, when hot, add curry paste, garlic and ginger.
 * 3) Stir-fry 1 minute.
 * 4) Add coconut milk, brown sugar and tamari soy sauce, and cook 2 minutes.
 * 5) Add squash, and cook 15 minutes, stirring occasionally.
 * 6) Add water if mixture is too thick.
 * 7) When squash is almost tender, add scallions and green bell peppers, and continue cooking until squash is tender but still intact.
 * 8) To serve, garnish with Thai basil leaves, if using, and toss well.