Winter Squash with Indian and Thai Spices

Ingredients
1 large butternut squash or 2 large acorn or other variety of winter squash (2-3 pounds), peeled and cut into 1-inch cubes
3-4 gloves garlic, peeled
1/2 c. water or broth
1/4 c. coconut oil
1 t. cumin seeds
1 t. yellow or black mustard seeds
1/2 – 1 T. Thai garlic chili paste (according to taste)
1 med-large onion, peeled and chopped
1 t. salt
1 T. fresh lemon juice (optional)

When I made this, I roasted the squash and garlic in a 400 degree oven until it was soft, then added the spicy mix later, but it would impart more flavor to cook the squash in the pan with the spices, so that’s what I’m suggesting here.

Heat the oil over med-high heat in a wide pan. When hot, add the cumin and mustard seeds. As soon as they begin to pop, add the onion and stir fry until it begins to brown, about five minutes. Add the garlic chili paste and stir to distribute. Add squash and garlic and stir fry 5-10 minutes until it begins to brown a bit, then add the water or broth. Add the salt and lower heat to med-low and cook, stirring occasionally for another 10 -15 minutes or until the squash is desired softness. Add the lemon juice if desired and stir to mix, then serve. You may choose to puree this, if that’s your thing. Enjoy.