Orange Butternut Squash Serving Size - 7 Prepared By - Sarah Recipe Rating
			1 Tbsp Oil 1 Tbsp Shrimp Paste, dry roasted then crumbled 2 Cups chicken stock 1 tsp tamarind 2 Cups Butternut squash, cubed 1 Carrot, cubed 1 Yellow pepper, cubed 2 Tbsp Fish sauce Sugar, to taste Juice of 2 limes 1/3 Cup orange juice Salt and pepper, if needed. PASTE: 3 Tbsp Sambal Oelek 2 Cloves of Garlic, chopped 1/4 inch fresh turmeric 3 Spanish (red) onions, dark red outer layers only, chopped 1 Tbsp Shrimp Paste 1 Tbsp Rice Vinegar
			Prepare the paste. Pound all the paste ingredients together well or process in a small food processor. Use half the paste for the curry; the other half can be refrigerated for use another time. Fry the paste and the dry-roasted shrimp paste in the oil until smooth and aromatic. Add the stock and simmer with tamarind. Add the Butternut squash and carrot and cook slowly for 15 minutes. When the squash and carrot are cooked, add the yellow pepper, fish sauce, sugar, lime, and orange juice. Simmer to combine all the flavors. Season with the salt and pepper, if needed. Garnish with orange rind and nasturtium flowers. Serve with rice.