1. In a large saucepan over medium heat, combine your curry paste and coconut milk. As the coconut milk heats up the oil will separate and rise to the top.
2. Stir in the tamari, sugar, and nutritional yeast and bring to a low boil. Lower the heat to a simmer.
3. Add the roasted squash, bamboo shoots, tofu, and broth. Cook for 4-5 minutes until everything is heated through.
4. If you are adding kaffir leaves, add them now and cook for another 2 minutes.
5. If using Thai basil, add the leaves just at the end.
6. Serve with rice or noodles of your choice! We love to have this green curry with a brown and wild rice mix. And although it’s a Thai curry, we still often have some Indian naan bread on the side!

To Roast Your Squash:

1. Preheat your oven to 375 degrees F. Wash the squash well since you will be leaving the skin on. 
2. Carefully, and using a sharp knife, cut the squash in half lengthwise (stem to end). Don’t try and slice through the stem, when you get to it, just pull the squash apart with your hands. Nice and easy! Scoop out the seeds and make sure you roast them too (they take about 8-12 minutes at 350 degrees F)!
3. Slice off the hard ends of the squash and then slice the squash into cubes. 
4. Drizzle a little olive oil over the squash cubes if desired and arrange in a single layer on a baking sheet lined with parchment paper or a silicone mat. Roast for 20 minutes. Gently flip the squash over and roast for another 5.
5. Use immediately in your green curry or store in an air-tight container for 3-4 days.