Sweet And Sour Butternut Squash

• 2 - 2 1/2 lb butternut squash
• 3 tablespoons vegetable oil
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon minced jalepeno or other hot pepper
• 1/4 teaspoon fenugreek seeds
• 1/4 teaspoon cayenne- optional
• 1 teaspoon salt, or to taste
• 1 1/2 teaspoons sugar
• 1 tablespoon lime juice

1. Cut squash in half lengthwise. Scrape out seeds and peel with vegetable parer. Cut into 1/2 to 3/4 inch dice.
2. Heat oil in large wok or frying pan over medium-high heat. Add ginger and garlic and stir for one minute. Add chile, fenugreek and cayenne, if using, and stir for 30 seconds.
3. Add squash and stir to coat with spice mixture. Stir in salt and sugar. Turn heat down, cover and cook until tender, about 30 minutes, stirring every five minutes or so and adjusting heat as needed. It should brown a little, but not burn.
4. When squash is cooked through, sprinkle with lime juice and mash slightly with a fork. Taste and add salt if needed. Serve hot, warm or room temperature.

butternut squash, vegetable oil, fresh ginger, garlic, jalepeno, fenugreek seeds, cayenne optional, salt, sugar, lime juice

Taken from food52.com/recipes/7263-sweet-and-sour-butternut-squash (may not work)