Golden Spiced Squash

• 2 teaspoons curry powder
• 1 teaspoon ground dried turmeric
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon cardamom seeds (see notes) or ground cardamom
• 1 onion (8 oz.), peeled and chopped
• 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and chopped
• 2 tablespoons minced fresh ginger
• 1 1/2 cups fat-skimmed chicken broth or vegetable broth
• 3 cups peeled, cubed butternut or other hard winter squash
• About 1/2 teaspoon salt

1. In a 10- to 12-inch frying pan over high heat, stir curry powder, turmeric, cumin, and cardamom seeds until fragrant, 20 to 30 seconds.
2. Add onion, bell pepper, ginger, and 1/2 cup broth; stir often until liquid has evaporated, 5 to 8 minutes. Add remaining 1 cup broth and the squash. Cover, reduce heat, and simmer until squash mashes easily, about 15 minutes. Uncover, return heat to high, and stir until liquid has evaporated, 4 to 8 minutes.
3. Remove from heat and mash mixture with a potato masher or coarsely puree in a food processor. Add salt to taste.

curry powder, ground dried turmeric, cumin seeds, cardamom seeds, onion, red bell pepper, fresh ginger, chicken broth, butternut, salt

Taken from www.myrecipes.com/recipe/golden-spiced-squash (may not work)