I came across this recipe last month. Finally made it tonight as a side dish to meatloaf.
An exceptional and flavorful dish!
As a child, I hated squash. Mom always served it boiled, then mashed. Yuck! Too bad she never made this!
I'm planning on serving this at our Thanksgiving table, a non-traditional twist to the feast.

Winter Squash Curry

2 tablespoons oil
1 onion, chopped
1 tablespoon curry powder
1 tablespoon minced fresh ginger
2 cups butternut or other winter squash, peeled & roughly chopped
(I tried a Delicata squash tonight, yum!)
1 cup coconut milk (I dumped in the entire 13.5oz can)
pinch of salt & some generous grinds of pepper
chopped fresh cilantro (really made the dish)

Heat the oil in a skillet or pot w/tight fitting lid. Add onion, cook until softened (5 min). Add curry & ginger, cook for 2 minutes. Add squash, coconut milk, salt & pepper. Bring to boil, COVER and turn heat down to simmer. Stir periodically making sure it doesn't cook dry. Squash was tender at about 25 minutes. The dish was a stew-like consistency.
Serve with a sprinkle of cilantro.

...edited to correct typo
...edited a 2nd time as there was a reason for that tight fitting lid!

Oh yeah, baked the seeds too.
A little oil, salt, cumin & a short shake of cayenne.
They kept the meatloaf company in a 350 oven for about 25 minutes.
Yummy nibbles!