Fricassee Giraumon

• 1 butternut squash (about 3 pounds)
• 1/4 cup extra virgin olive oil
• 1/2 large Vidalia or other sweet onion, diced (about 3/4 cup)
• 3 cloves garlic, chopped
• 1 inch fresh ginger root, peeled and grated (about 1 tablespoon)
• 6 curry leaves (available in Indian stores)
• 2 teaspoons black mustard seeds
• 1-3 teaspoons hot pepper flakes or pequin chilies, to taste
• 1 medium tomato, diced
• Salt and freshly ground pepper to taste
• 1 cup water
• 3 tablespoons sugar
• 1/2 cup chopped fresh cilantro

1. Slice the butternut squash in halflengthwise.
2. Scoop out the seeds and the pulp with a spoon and discard them.
3. Peel the squash and cut into 1-inch cubes.
4. Heat the olive oil in a heavy Dutch oven or casserole over medium heat and saute the onion, garlic, ginger, curry leaves, and mustard seeds until the seeds start to pop, about 3 minutes.
5. Add the pepper flakes or chilies and continue cooking until the onion is translucent, about 3 more minutes.
6. Add the squash, tomato, salt, pepper, and water to the onion in the pot.
7. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.
8. Uncover, stir, and mash the squash with a potato masher.
9. Add the sugar and cook until the water has evaporated and the squash is cooked through, about 5 to 10 minutes.
10. Adjust the seasonings, sprinkle the cilantro over the squash, and serve in a large bowl.

butternut, extra virgin olive oil, vidalia, garlic, ginger root, curry, black mustard seeds, hot pepper, tomato, salt, water, sugar, fresh cilantro

Taken from www.cookstr.com/recipes/fricassee-giraumon (may not work)