Peel the butternut squash and cut it into 1-inch cubes.

Heat half the can of coconut milk in a pot until it boils. Stir in the curry paste until cooked. Add the beef and cook until done. Pour in the remaining coconut milk and an equal amount of water. Stir until it boils again, then add the butternut squash. Reduce to medium heat. Once everything is cooked, season to taste. Taste first, as the butternut squash will add sweetness and the curry paste will add saltiness.