6 cups mixed hard squashes (butternut, acorn, pumpkin or Kabocha), peeled and cut into 2 inch pieces
2 cups chicken stock
1 cup coconut milk
3 tablespoons red curry paste
½ cup plain Greek style yogurt
1 lemon, juiced
2 tablespoons chopped fresh mint
1 tablespoon honey
¼ cup whole cashews
Salt and white pepper to taste
Preheat an oven to 350°F.
Place the cashews on a sheet pan and toast at 350°F for about 8 minutes or until golden brown, remove from the oven sprinkle with salt and let cool. Slightly crush the cashews.
Place the squashes in a casserole dish just big enough to make a single layer.
Mix the chicken stock, coconut milk and red curry paste in a sauce pot and bring to a boil. Pour the hot curry mixture over the squashes, season with salt and white pepper; cover with foil and place in the preheated oven. Set a timer for 30 minutes.
Combine the yogurt, lemon juice, honey and mint in a bowl and whisk together, season with salt and white pepper.
After the squash has cooked for twenty minutes remove the foil and rotate the casserole 180°.
After 30 minutes check the squashes for tenderness, they should be easily pierced with a fork, if not cooked leave for an additional 8-10 minutes and check again. When the squashes are done the sauce should be thick and coat the back of a wooden spoon. When the squashes are finished remove from the oven and place in a serving bowl. Garnish with dollops of the minted yogurt and sprinkle the cashews over the top. Serve immediately.