Topic: Butternut squash as curry base?

[quine]

In the winter season, I tend to make a fair amount of curries with butternut squash, vegetable/chicken stock, and coconut milk as the base sauce. I've found that squash likes to melt into the sauce and thicken it up quite nicely, and the coconut milk provides some richness and body. I then add vegetables and meat depending on what I have around.

Question is, does this sort of curry fit into any cuisine?