• 2 tablespoons unsalted butter
• 1 carrot, cut into 1/2-inch dice
• 1/2 Spanish onion, cut into 1/2-inch dice
• 2 tablespoons finely minced fresh ginger
• 4 cups 1-inch-dice kabocha squash (from about 1 peeled squash)
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, minced
• 2 tablespoons Thai red curry paste
• Two 13.5-ounce cans coconut milk
• 1 cup chicken stock
• 2 tablespoons fish sauce
• 1 cup fresh spinach
• Cooked long-grain rice (preferably jasmine), for serving
• 1/2 cup peanuts, toasted
• 1/2 cup fresh cilantro leaves
• 1/4 cup pomegranate seeds
• Lime wedges, for serving

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1. Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
2. Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
3. Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

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