1 large yellow onion, peeled and pureed in a food processor, or finely chopped
¼ cup olive oil
2 medium butternut squash, peeled, seeded and cut into 3-inch chunks
3 cloves garlic, peeled and minced make 1 tbsp
1 small jalapeno pepper, halved, seeded and diced
1 tbsp. tomato paste
1 tbsp. ground turmeric
1 tbsp. fresh ginger, peeled and diced
¼ cup sugar
1 ½ to 2 cups chicken or vegetable broth
Yogurt sauce (recipe below)
Heat the oil in a 14-inch sauté pan or large casserole over medium heat. Add the onion and sauté until tender and golden brown, about 15 minutes. Once the onion is tender, add the garlic, jalapeno, tomato paste, turmeric, ginger, sugar and 1 ½ cups of broth. Stir and bring to a boil. As soon as the mixture boils pour the sauce in a bowl.
Arrange the squash pieces tucked snugly in the same pan. It’s o.k. if the pieces overlap somewhat. Pour the sauce over the squash, cover with a lid or foil and simmer over low heat. Every few minutes, gently move the squash around so all the pieces cook evenly and the bottom of the squash doesn’t burn. Add more broth if the pan gets dry. Cook until the squash is fork-tender but doesn’t lose its shape (30 to 40 minutes).
To serve, arrange the pumpkin in a large shallow bowl. Spoon the yogurt sauce over the pumpkin and pour any remaining yogurt around the outside edges of the pumpkin. Serve with nan or pita bread.
1 cup yogurt
1 ½ tsp. dried garlic
1 tsp. salt
In a small bowl, mix together the ingredients.
Serves 4 to 6