Place cubed squash in a saucepan full of cold water, and bring to a boil.Cook for 5 minutes. Drain and set aside.Bring salt water to a boil and blanch broccoli florets. Drain and set aside.In a large frying pan, heat 1 tsp. of sesame oil.Braise scallops 1 minute on one sideTurn them over and cook 30 seconds.Remove from stove.Heat remaining sesame oil and add curry paste. Stir.Sear red pepper strips 2 minutes.Add cubed squash and stir.Reduce heat, add brown sugar, fish sauce, orange peel and orange juice.Stir in broccoli, scallops, coconut milk and sriracha sauce.Simmer 1 minute and remove from heat.Add cilantro and cashew nuts.

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2 cup (500 mL) Buttercup squash, peeled and cubed 1 1/2 cup (375 mL) broccoli florets 2 tsp. (10 mL) sesame oil 300 g U10 scallop (about 12) 1 Tbsp. (15 mL) yellow curry paste 1 large red bell pepper, cut into strips 1 tsp. (5 mL) brown sugar 1 tsp. (5 ml) fish sauce zest of one orange 1 Tbsp. (15 mL) orange juice 1 cup (250 mL) coconut milk 1 tsp. (5 ml) sriracha hot sauce 2 Tbsp. (30 mL) fresh cilantro, chopped 1/3 cup (85 mL) roasted cashew nuts, crushed salt