#1. Preheat oven to 350°F. Peel, seed and cut squash into 1/2-inch dice (3 cups). Reserve squash seeds. Mix red curry powder and minced garlic in small bowl. Toss squash seeds, butter and 1 teaspoon of the seasoning mix in medium bowl to coat well. Spread in single layer on large baking pan. #2. Bake 25 minutes or until seeds are lightly browned and crunchy, stirring after 15 minutes. Set aside. #3. Meanwhile, heat large nonstick skillet on medium-high heat. Add pancetta cook and stir 5 minutes or until golden brown. Add squash cook on medium heat 10 to 12 minutes or until tender, stirring occasionally. Add leeks and remaining seasoning mix cook and stir 4 minutes. Stir in coconut milk. Remove from heat. Garnish with toasted squash seeds.