Heat 1 tbsp of oil in a deep wide pan.
Once hot, saute chopped yellow part of the scallions for 2-3 minutes.
Add ¼ cup of yellow curry paste and saute for 4-5 minutes on low-medium heat.
Once the paste is sautéed, add ½ cup of coconut milk to the paste stirring frequently to prevent lumps of the paste. Once paste and coconut is mixed well together, add rest of the coconut milk, salt and sugar/maple syrup. Mix it well.
Let the coconut milk come to boil, once boiling add carried tofu and sautéed veggies mix to the curry and mix it well.
Add lemon juice , chopped cilantro and scallions. Mix it well. Taste it and add more salt, sugar, lime juice if like!
The squash should be roasted by now. Place roasted quash on top of boiled quinoa. Fill the whole roasted squash with the yellow curry and serve you crowd!
Serving the whole squash as a flower might not be practical for some, in that case, I would add roasted squash cubes to the curry right after adding curried tofu and veggies. Mix it well and serve it over boiled quinoa!