Southeast Asian Squash Curry

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From gourmet magazine (oct 08). I have not tried this but it looked very promising.

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Steps

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Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers.

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Saut squash with cumin and 1 / 4 teaspoon salt until beginning to brown , about 6 minutes.

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Transfer to a plate.

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Add remaining 2 teaspoons oil to skillet and cook onion over medium heat , stirring occasionally , until softened , about 5 minutes.

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Add 1 / 4 cup coconut milk from top of can and cook , stirring , until fat starts to separate and look glossy , about 2 minutes.

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Add curry paste and cook , stirring , 2 minutes.

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Add squash , water , cinnamon , cloves , and remaining coconut milk and simmer , covered , until squash is tender , about 8 minutes.

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Stir in spinach and cook , covered , until just wilted , 1 to 2 minutes.

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Stir in fish sauce.

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Sprinkle with cashews.

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Serve with:.

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Jasmine rice.

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Ingredients

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vegetable oil, butternut squash, cumin seed, onion, unsweetened coconut milk, red curry paste, water, cinnamon stick, whole cloves, baby spinach, fish sauce, salted cashews