Preheat the oven to 400°F. Cut the squash in half, long-ways, and scrape out the seeds. Place the halves face-up in a baking dish. Melt 1 tablespoon of the butter and rub it on the cut side of the squash. Sprinkle with ¼ teaspoon of the salt. Tent the baking dish with aluminum foil and bake for 1 hour, or until the flesh is easily pierced with a fork.

While the squash is baking, melt 1 tablespoon of the butter in a large frying pan over high heat. Add the onion and cook until translucent and starting to brown, then add the garlic and cook until fragrant. Next, add the ground beef and cook until it’s mostly browned, breaking it up with a spatula as it cooks. Add the curry powder, paprika, black pepper, cayenne pepper, and 1 teaspoon of the salt. Stir and continue to brown until the meat is fully cooked. Add the coconut milk, curry paste, and lime juice, stir, and set aside.

To make the butternut squash mash, scrape all the flesh from the rind into a large bowl or food processor. Add the remaining tablespoon of butter and remaining ¾ teaspoon of salt and blend until well combined and smooth.

To prepare the peppers, cut the tops off and scrape out the seeds and membrane. Spoon about ¼ to ½ cup of the squash into the bottom of each pepper and then top them off with the ground beef.

Stand the peppers upright in a baking dish that is just large enough fit them all, but snugly. If you have trouble making them stay standing, wedge some crinkled aluminum foil between the peppers to help create a more secure fit. Bake at 400°F for 25 minutes. Cover the tops with a sheet of aluminum foil for 20 minutes and then remove it for the last 5 minutes.

Serve warm garnished with the fresh cilantro (if using) or let cool and then individually wrap and freeze. To reheat, place frozen food (no need to defrost) in a preheated 350°F oven for 30 minutes or microwave on high for 3 to 4 minutes, or until heated through.