Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high.

Once boiling, add the rice. Cook 27 to 29 minutes, or until tender.

Drain thoroughly and set aside in a warm place.

While the rice cooks, wash and dry the fresh produce.

Using a sturdy knife, cut off and discard the ends of the squash.

Slice the squash crosswise into ½-inch-thick rounds; cut out and discard the pulp and seeds.

Peel and mince the ginger.

Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Remove and discard the stems of the mustard greens; roughly chop.

Pick the basil leaves off the stems; discard the stems.

Roughly chop the peanuts.

Quarter the lime.

While the rice continues to cook, place the squash on a sheet pan.

Drizzle with oil and season with salt and pepper; toss to thoroughly coat.

Arrange in a single, even layer and roast 18 to 20 minutes, or until browned and tender when pierced with a fork.

Once the squash has roasted for about 15 minutes, in a large, high-sided pan(or pot), heat 2 teaspoons of oil on medium-high until hot.

Add the ginger, white bottoms of the scallions and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.

Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.

Add the mustard greens to the pan; season with salt and pepper.

Cook, stirring occasionally, 1 to 2 minutes, or until the mustard greens have wilted.

Add the coconut milk (shaking the can before opening) and roasted squash.

Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined.

Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste.

Divide the cooked rice between 2 dishes.

Top with the finished curry.

Garnish with the basil, peanuts, green tops of the scallions and remaining lime wedges.

Enjoy!