Kabocha Squash Red Curry

Ingredients

• 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 mincedfresh 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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