Coconut Curry Butternut Squash Gratin

Preheat oven to 400°.

Peel the squash with a vegetable peeler and cut in half lengthwise. Scoop out the seeds and discard. Place one squash half cut-side down on a cutting board and slice crosswise into ¼-inch-thick slices. Repeat. Using your knife or a spatula, transfer the squash to a lightly greased 13-by-9-inch (3-quart) baking dish, fanning the slices so they cover the bottom of the dish in a single layer.

Place a saucepan over medium-high heat. Spoon in 1 tsp. of the fat from the top of the coconut milk. Stir in the garlic and ginger. Cook and stir until fragrant, about 1 minute. Stir in the curry powder, turmeric, and crushed red pepper. Cook for 30 seconds while stirring gently. Add the remaining coconut milk and bring to a simmer over medium heat. Stir in 1 tsp. salt. Pour mixture over the top of the squash. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.

Meanwhile, in a small bowl, combine flaked coconut, lime zest, cinnamon, and remaining 1/4 tsp. salt. Remove the baking dish from the oven and top squash evenly with the coconut mixture. Return to oven, without foil, and bake until the squash is tender, the liquid has thickened, and the coconut topping is toasted, about 20 minutes. Garnish with a squeeze of lime and the torn herbs. Serve warm.