Masala Winter Squash
- 1 large onion, peeled and quartered
- 5 garlic cloves, peeled and smashed
- 1 dried chilies or 1 teaspoon dried red chili pepper flakes
- 2 tablespoons canola oil
- salt and pepper (to taste)
- 1 tablespoon curry powder (more to suit your taste)
- 1 cup chopped tomato (fresh or canned, reserving liquid)
- 1/4 - 1/2 cup water
- 1 1/2 lbs peeled winter squash, cut into 1 inch cubes (butternut or pumpkin)
- 1 lime, cut into wedges
- Place onions and garlic into food processor bowl and grind until it is turns into a paste.
- Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and saute for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
- Add drained tomatoes, chili and squash to the skillet. Stir in in 1/4 cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
- Serve with lime wedges.
onion, garlic, chilies, canola oil, salt, curry powder, tomato, water, winter, lime
Taken from www.food.com/recipe/masala-winter-squash-161788 (may not work)