if you don't want to use this recipe for some reason, this other one is about as good:

http://thaifood.about.com/od/vegetarianthairecipes/r/pumpkincurry.htm

1.5lbs of acorn squash, pumpkin, or hubbard squash, cubed (~1/2")
1 large onion, chopped
optional 6 button mushrooms sliced (canned is fine)
2 red, 2 green jalapenos or other chiles, chipped finely
2/3 head of garlic minced
1 can coconut milk
1/2 cup water
2 tsp turmeric
4 tsp sweet curry powder
		(fake it with 3tsp regular, 1tsp cardamom, 1/2tsp cinnamon)
1 inch ginger, grated
1/2 stick butter

so, cube about a pound and a half of your desired squash/filling.  this is
uncooked, folks.  it was a bit of a wrestling match but the miracle blade
did good on it.  also, you can't eat the seeds without roasting them.  they
don't go in this recipe.  throw them away, save em, roast em, whatever,
but put em aside for tonight.  apparently this goes for acorn squash/pumpkin
but not for like the yellow squash or a zucchini.  learn something new every
day!

heat about a half-stick of butter in a big ol pan with a lid until it melts,
and then throw in a large onion, chopped, along with your squash and while
the original calls for "6 chopped button mushrooms", i don't think they really
added much to the recipe and will probably leave them out next time.  but hey,
if you're a shroomlover, they weren't bad either, and i did use the canned
so you might do better with fresh/more.  saute that stuff for a few minutes,
til the onions start to soften.

add a can of coconut milk, 4 mixed red/green chopped chile peppers (i used 2
jalapenos with no seeds/veins and it came out lower-middle class heat, you
could obviously crank it up as much as you want, but i wouldn't leave them
out entirely, or at least put 1/2tsp of cayenne in there instead), 2/3 of
a head of garlic, pressed, a half cup of water, 2 tsp turmeric, and 4tsp
of sweet curry powder.  you could fake the sweet curry powder with 3tsp
regular curry powder plus a tsp of cardamom and another 1/2 of cinnamon,
plus maybe a tbsp of brown or palm sugar, i think.  also, "1 inch of ginger,
grated".  that is possibly the coolest measure of ginger i've ever seen,
and the only thing i didn't actually change about the recipe other than
the onion.  i always put in a tbsp of garam masala because i like the
texture, but i totally forgot!  this is a note to remind myself to do so
next time.

all that stuff in together, and finally bring to a boil, then reduce heat
and simmer (i went uncovered for about 25min and then covered for about 20
minutes) until the squash (or potato or whatever) is tender.  longer is
better so the curry flavor can penetrate, but nobody likes totally mush-fest
veggies.  you need to make sure your squash is covered with curry-juice, so
add more water if it gets low.  i didn't have to do this and probably would
have tried adding more coconut milk instead, but i love fat =)

you can salt it a little if you like--i think i used 1/2tsp of salt and it
needed no more at eating time.  but i think it would have been fine without,
too.

if you use a lot of peppers, the original recipe recommended tossing in
some raisins when you were eating to offset the heat.  doesn't appeal to
me but i like 'em hot so i offer it for your experimentation.

made 5 pretty big servings.  i'll make this again!