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*Adjust amount of Ghost Curry Powder for desired heat level. 3 Tbsp. is hot and 5 Tbsp. approaches “Indian hot”.
Preheat oven to 400 degrees. Cut squash in half, remove seeds, brush flesh side lightly with 1 Tbsp. oil and sprinkle with salt and pepper. Place flesh-side down on a parchment-lined baking sheet. Bake for 30 to 45 min. until just tender and easily pierced with a knife. Remove from oven and set aside to cool. Heat 1 Tbsp. oil in a large skillet or Dutch oven. Add onions, ginger and garlic, and cook for 5 min. until soft. In a small bowl, mix an equal amount (3 to 5 Tbsp. depending on desired heat level) of Ghost Curry Powder, vegetable oil and water together to make a paste. Stir curry paste into onions, then add apples, broth, cider and coconut milk and bring to a medium simmer. Heat 1 Tbsp. oil in a separate skillet, add sausage and cook until browned. Meanwhile, peel skin from cooled squash and cube into ½- to 1-inch pieces. Stir sausage and squash into curry, bring to a simmer and cook for 5 to 10 more min. Remove from heat and stir in lime juice. Top with fresh mint before serving.