from The Garden of Eating
* 1 medium to large red kuri squash
* 1 medium onion or 2-3 shallots, peeled and chopped
* 3 cloves of garlic, peeled and minced or pressed
* 1/4 chopped fresh cilantro leaves
* 1/4 jalapeno, seeds removed, finely chopped (I am quite wimpy when it comes to spicy food but feel free to use more if you like it hot or leave it out altogether if you’re not a fan)
* 1 tsp cumin seeds
* 1 Tbsp garam masala
* 1 Tbsp curry powder
* 1 tsp sea salt
* 2 Tbsps coconut or safflower oil
* 1/4-1/2 cup water
1. Preheat the oven to 350 degrees F. Cut the squash in half and remove the seeds and strings (I use a grapefruit spoon for this task – the little teeth work great!) then place the squash halves, cut-side down, in a baking dish or on a baking sheet and add the water to the tray – you want it to cover the entire tray up to about 1/4 inch. Bake the squash for 45-60 minutes, until the skin gets wrinkled and the flesh is soft to the touch. Remove and let sit until cool enough to handle then flip them over and scoop out the cooked flesh and set it aside.
2. While the squash is baking, heat the oil in a large pan and toast the cumin seeds over high heat for a minute then turn the heat down to medium and add the onions. Saute the onions, stirring frequently, until they begin to soften then add the garlic, jalapeno, garam masala and curry powder and and saute for another 2-3 minutes (keep stirring!)
3. Mash the squash roughly and add it to the pan along with the salt and stir well to combine. Cook for 2-3 minutes until the squash is heated through. Taste and adjust the seasonings as needed. When you’re satisfied with the balance of flavors serve, topped with the chopped cilantro.