The butternut squash in this week's share has me really excited. There are so many ways to prepare it. I love roasting it simply with butter and warm, sweet spices like pumpkin pie spice or maple syrup and cinnamon. Sometimes, though, you need something different. When I'm in the mood for a savory butternut squash dish, this is what my kitchen smells like.

1 small butternut squash, about 1-1/2 pounds, cut into 1-inch pieces (about 4 cups)

2 tablespoons coarsely chopped shallots

1 tablespoon coarsely chopped garlic

1 teaspoon peeled and coarsely chopped fresh ginger

2 fresh green jalapeño chilies

3 tablespoons plus 1/2 cup water

3/4 cup coarsely chopped cilantro leaves

14 ounces unsweetened coconut milk

1 teaspoon sugar

1 teaspoon salt

1/4 cup fresh basil leaves

In a small food processor or the jar of a blender, combine the shallots, garlic, ginger, chilies, the 3 tablespoons water, and 1/2 cup of the cilantro. Grind until you have a fairly smooth paste, stopping often to stir down the sides of the container. You will have about 1/4 cup bright green paste. Set aside.

Spoon 1/2 cup of coconut milk into a medium saucepan and bring to a gentle boil over medium heat. Cook, stirring occasionally, until it thickens and becomes fragrant, about 3 minutes.

Add the curry paste and cook for 1 to 2 minutes, mashing, scraping, and stirring until the paste is dissolved into the coconut milk and is heated through. Add the remaining coconut milk, the remaining 1/2 cup water, the sugar, salt, and butternut squash. Raise the heat to high and bring to a rolling boil. Stir well, reduce the heat to maintain a gentle boil, and cook until the squash is tender and the sauce is smooth and evenly colored, about 15 minutes.

Meanwhile, julienne the basil. When the curry is cooked, stir in the basil strips and the remaining 1/4 cup cilantro. Remove from the heat and transfer to a serving bowl. Serve hot or warm.