Curried Squash
- 2 1/2 pounds acorn squash
- 1 medium red onion, chopped
- 1 1/2 tablespoons corn or safflower oil
- 1 teaspoon black mustard seeds
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander seeds
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon packed light brown sugar
- 2 cups water
- 3 tablespoons unsweetened dessicated coconut
- Peel and seed squash and cut into 1 1/2-inch pieces.
- Heat a 4-quart heavy kettle over moderately low heat until hot.
- Cook onion in oil, stirring, until just softened.
- Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds.
- Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds.
- Add squash, stirring to coat with seasoning, and add water.
- Boil mixture over moderately high heat, stirring frequently, 10 minutes.
- Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.
acorn squash, red onion, corn, black mustard seeds, garlic, ground cumin, ground coriander seeds, turmeric, salt, brown sugar, water, coconut
Taken from www.epicurious.com/recipes/food/views/curried-squash-14084 (may not work)