This recipe (from Back to Basics) is a combination of other Barefoot Contessa roasted butternut squash recipes and butternut squash soup recipes. Instead of curry (it gives me nightmares – really!), I used a small amount of chili powder and cumin. I’m freezing it flat in gallon zip-loc bags so I can take one portion to a family who just had a baby, and keep one for us to eat on a cool night. I think I’ll skip the coconut as a “curry condiment,” but the cashews and scallions look like a great idea.