Butternut Squash In Yogurt Sauce

• 2 tablespoons vegetable oil;
• 1 dried red chili;
• 1/2 teaspoon five spice;
• 2 tablespoons peeled minced ginger;
• 1/4 teaspoon turmeric;
• 1/2 teaspoon sugar;
• 4 cups squash cut into 1" cubes;
• 1/2 cup water;
• 1/2 teaspoon salt;
• 3 tablespoons plain yogurt;
• 1/2 teaspoon garam masala;
• 1 tablespoon fresh chopped coriander(cilantro)

1. Over a medium low flame heat the oil in the pot. Fry the red chili until it darkens then add the five spice until the spices start popping. Stir in the ginger, turmeric and sugar. Add squash and mix well. Add water and salt. Bring to boil, then lower the heat. Simmer, covered, until squash is tender but not mushy, about 15-18 minutes. Remove from heat. Carefully blend in yogurt and garam masala so as not to break the squash cubes. Sprinkle with fresh coriander.

vegetable oil, red chili, five spice, ginger, turmeric, sugar, water, salt, garam masala

Taken from www.epicurious.com/recipes/member/views/butternut-squash-in-yogurt-sauce-1261119 (may not work)