Red Curry Glazed Butternut Squash With Coconut Rice

Ingredients

• 2 teaspoons thai red curry paste
• 11 teaspoon honey
• 1 cup plus 1 teaspoon light coconut milk, divided
• 1 butternut squash (2 pounds), unpeeled, stem sliced off
• 1 tablespoon extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 1-1/2 cups brown rice (white works too)
• pinch sugar
• about 15 fresh cilantro leaves (left whole; if you’re not a cilantro fan, either omit or sub flat-leaf parsley for color)
• toasted cashews, unsweetened toasted coconut and/or toasted sesame seeds, for garnish