This is a wonderful way to prepare winter squash. I think it would also be a good way to prepare other roots, and even greens, and summer squash…
1 large onion, peeled and quartered
5 garlic cloves, peeled and smashed
2 T vegetable oil
salt and pepper, to taste
2 – 3 t curry powder, or to taste
1 c canned, chopped tomatoes
1/2 t red pepper flakes, or to taste
1/4 – 1/2 c water
2 c peeled, cubed raw winter squash, or 1 1/2 c cooked, mashed winter squash
1 lime, cut into wedges or lime juice; or lemon/lemon juice
1. Put onions and garlic in a food processor and process to a purée. Take care when removing the cover, the purée is very pungent!
2. Heat oil in a saucepan or skillet over medium heat. Add garlic-onion purée, salt, pepper, and curry powder and sauté for 5 to 10 minutes. Stir occasionally. You want the the onions to brown some (though not burn; turn the heat down some if the onions are turning black).
3. Add the tomatoes, red pepper flakes, and squash to the skillet. Stir in 1/4 c of water. Bring to a simmer and cover. If using raw squash, simmer for 20 – 30 minutes, until the squash is tender. Stir occasionally, adding more liquid if the mixture is sticking to the bottom of the cooking vessel. If using cooked squash, simmer for about 5 minutes, until heated through. Taste for seasonings.
4. Serve with lime wedges or drizzle with lime juice.