Cashew, Coconut, and Squash Curry Recipe – Sunset Magazine

Ingredients

• 1 1/2 qts. peeled, 1 1/2-in. chunks kabocha* or other orange-fleshed winter squash (from a 3-lb. squash)
• About 1 tsp. kosher salt, divided
• 3 tablespoons vegetable oil, divided
• 1 onion, halved and cut into half-moons
• 1 or 2 red or green serrano chiles, minced
• 1 cinnamon stick (2 1/2 in.)
• 20 fresh curry leaves* or 6 dried bay leaves
• 1 teaspoon turmeric
• 1 teaspoon cumin seeds
• 1 can (14.5 oz.) coconut milk
• 1 cup salted roasted cashews
• 1 tablespoon lemon juice
• Steamed basmati rice