Lamb Curry with Winter Squash

Combine coconut milk, tomatoes, water, curry powder, thyme and salt in a 6-quart slow cooker. Stir in lamb and squash, pressing down so they're almost covered with the liquid. Cut two side slits in pepper(s); nestle into the liquid. Cover and cook until the lamb and squash are tender, about 5 hours on High or 8 hours on Low.

Discard the pepper(s) and serve topped with scallions.