Cut squash & chicken into 1/4 inch-ish cubes, put into a metal pan and swirl with 1 tablespoon of oil to cover. Bake (covered) at 350 for about 20 minutes or until the squash has softened.
Heat another tablespoon of oil in a saucepan, saute onion and red pepper add the curry paste an heat it at medium heat for a couple of minutes. Stir in the coconut milk a cup at a time, add the lime leaves (and basil if your basil is dry), green beans, chicken and squash (including any baking juices) and cook on low heat for 5-10 minutes (until squash is desired softness). Take off heat and mix in fish sauce and lime juice (and fresh basil if your basil is fresh).
From Ruthie & Jeff Kolb