butternut squash curry with cashews

In an attempt to use the myriad of squashes we've accumulated from our CSA, I made this curried squash (for myself only: Matt wouldn't touch the stuff). It was not nearly spicy enough for me, perhaps because I used whatever mild curry paste I had in the fridge. However, it did turn out quite well when I added a generous forkful of Asian chili garlic paste. Very rich and filling for chilly evenings.

By the way, our CSA has come to an end for this year, bringing with it feelings of sadness but also of relief. The task of keeping up with the produce was a bit daunting. Will I be ready to dive in again next June? Most likely, yes.