Pumpkin (Curried Winter Squash)

Recipe courtesy of Chef Dolly and the League of Kitchens. The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 2  butternut squash (about 4 pounds)
• 1⁄3 cup  vegetable oil
• 1⁄2 medium yellow onion, chopped
• 1⁄2 ounce  red habanero pepper, chopped
• 3  tablespoons  ground garlic in water (see below)
• 1 1⁄2 tablespoons fine salt
• 1 1⁄3 cups water
• 1  tablespoon  toasted ground cumin
• 1  teaspoon  toasted ground cumin
• 1⁄2 lb  peeled garlic clove
• 2⁄3 cup water

Directions

1. Remove the stem and end from the squash and cut in half horizontally. Use a peeler to remove the skin. Then halve lengthwise again and remove the seeds. Cut each quarter lengthwise into 6 or 8 slices, and then slice crosswise into 1/4-inch slices.
2. Heat the oil in a large Dutch oven over medium-high heat. Add the onion, chiles, and garlic. Then stir in the squash and salt. Cover and cook for 5 minutes. Add the water, stir, cover again, and cook until almost softened, about 20 minutes.
3. Uncover and let any excess water dry out by allowing it to bubble vigorously until holes appear in the squash, 8 to 10 minutes. Mash with the back of a metal spoon. Stir in the cumin. Serve warm or at room temperature.
4. Puree the garlic cloves with the water in a blender or food processor.