Gather your ingredients!
Cube the entire squash into bite sized pieces. An easy way to cube is to first, chop it in half length-wise. Lay the two halves flat on your cutting board and cut into inch-wide half discs. Lay the half disks flat and cut off the rind with a knife. Finally, cut the denuded pieces into cubes.
Whisk one can of full fat coconut milk with 2 cups of pumpkin puree and 3 tablespoons of red Thai curry paste.
Add the whisked coconut milk and curry paste to the cube squash and begin heating. Bring to a boil, then lower heat simmer.
Chop 1 red bell pepper, 1 pablano pepper, and two Anaheim peppers into bite-sized pieces.
Cut two cups of greens into pieces about one inch long. These will wilt and become flexible in the final dish.
Wait until the squash is slightly softened before adding the greens and peppers to the pot. This will leave the peppers with a bit of firmness. If there is not enough liquid to submerge the solid ingredients, add a bit of water. Let everything simmer until the squash pieces become chew-ably tender.
Cop a cup of scallions and set aside. This garnish will add a lot of flavor to the final dish.
Serve with a generous sprinkle of scallions on top. Enjoy!