Masala Winter Squash

• 1 large onion, peeled
• 5 cloves garlic, peeled
• 1 dried chili, or 1 teaspoon dried red chili flakes, or to taste
• 2 tablespoons neutral oil, like grapeseed, corn or canola
• Salt and pepper to taste
• 1 tablespoon curry powder, or to taste
• 1 cup chopped tomatoes (canned are fine), optional
• 1 1/2 pounds peeled winter squash, like butternut or firm pumpkin, cut into 1-inch cubes
• Lime wedges

1. Combine onion, garlic and chili in container of a food processor and grind until pasty.
2. In a large skillet or casserole that can be covered, place oil and put over medium heat.
3. Add onion mixture, salt and pepper and curry powder.
4. Cook, stirring occasionally, until onion mixture begins to brown, 5 to 10 minutes.
5. Add tomatoes or 1/2 cup water, along with squash.
6. Cover and adjust heat so mixture simmers steadily.
7. Cook, stirring occasionally and adding more water if necessary, until squash is tender, about 20 minutes.
8. Serve with lime.

onion, garlic, chili, neutral oil, salt, curry powder, tomatoes, winter, wedges

Taken from cooking.nytimes.com/recipes/11784 (may not work)