Watch this 1 minute video followed by recipe below.

1 tbsp. extra virgin olive oil
1 onion, chopped
1 red pepper, seeds and ribs removed and cut into 1/4-inch strips
2 garlic cloves, finely chopped
1 tbsp. peeled and finely chopped fresh ginger
1 tbsp. Thai red curry paste
1 cup canned coconut milk (full fat or low fat)
1 tbsp. Bragg liquid soy seasoning
2 cups peeled and cubed acorn or butternut squash  (works well with sweet potato also)
1 cup chopped vegetables (carrots, zucchini etc.)
4 green onions, chopped (reserve tops for garnish)
Cooked quinoa, brown rice or Thai noodles
Thai basil, chopped


Heat olive oil in a large frying pan over medium heat.
Add onion and cook, stirring occasionally, until the onion has
softened, about 6 minutes.
Add peppers, garlic, ginger and curry paste. Stir to combine, and
cook until fragrant, about 1 minute.
Add the coconut milk, soy seasoning, squash, vegetables and green
onions and bring to a simmer, stirring occasionally, until the squash
is fork-tender but still firm, about 15-20 minutes.
Serve over cooked quinoa, rice or noodles.

Garnish with basil and green onion tops and enjoy.