Masala Winter Squash

• 1 large onion, peeled
• 5 garlic cloves, peeled
• 1 small dried chile or 1 teaspoon hot red pepper flakes, or to taste
• 2 tablespoons corn, grapeseed, or other neutral oil
• Salt and black pepper to taste
• 1 tablespoon curry powder, preferably homemade (pages 592593) or to taste
• 1 cup chopped tomato (canned is fine), optional
• About 1 1/2 pounds winter squash, like butternut or firm pumpkin, peeled and cut into 1-inch cubes
• Lime wedges for serving

1. Combine the onion, garlic, and chile in a food processor and grind until pasty.
2. Put the oil in a large skillet or flameproof casserole with a lid over medium heat and add the onion mixture along with some salt and pepper and the curry powder.
3. Cook, stirring occasionally, until the onion begins to brown, 5 to 10 minutes.
4. Add the tomato or 1/2 cup water along with the squash.
5. Cover and adjust the heat so the mixture simmers steadily.
6. Cook, stirring occasionally and adding more water if necessary, until the squash is tender, about 20 minutes.
7. Serve with the lime wedges.

onion, garlic, chile, corn, salt, curry powder, tomato, winter, serving

Taken from www.epicurious.com/recipes/food/views/masala-winter-squash-386057 (may not work)