Peel, seed and cut the squash into 1½ cm dice, reserving the seeds.
Mix the red curry powder and garlic in a small bowl.
Mix the squash seeds with the melted butter and 1 tsp of the curry powder and garlic mix in a medium bowl to coat well. Spread in a single layer onto a large baking tray.
Bake in a preheated 350°F (180°C, Gas Mark 4) oven for 25 minutes or until the seeds are lightly browned and crunchy. Stir after 15 minutes. Set aside.
Meanwhile, heat a large sauté pan on a medium-high heat. Add pancetta, cook and stir for 5 minutes or until golden brown. Add the squash, cook on medium heat for 10 to 12 minutes or until tender, stirring occasionally. Add the leeks and the remaining seasoning mix. Cook and stir for 4 minutes. Add the coconut milk. Remove from heat. Garnish with toasted squash seeds and serve.