Masala Winter Squash

Recipe by justcallmetoni
READY IN: 40mins


  • 1
    large onion, peeled and quartered
  • 5
    garlic cloves, peeled and smashed
  • 1
    dried chilies or 1 teaspoon dried red chili pepper flakes
  • 2
    tablespoons canola oil
  • salt and pepper (to taste)
  • 1
    tablespoon curry powder (more to suit your taste)
  • 1
    cup chopped tomato (fresh or canned, reserving liquid)
  • 14 - 12
    cup water
  • 1 12
    lbs peeled winter squash, cut into 1 inch cubes (butternut or pumpkin)
  • 1
    lime, cut into wedges


  • Place onions and garlic into food processor bowl and grind until it is turns into a paste.
  • Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
  • Add drained tomatoes, chili and squash to the skillet. Stir in in ¼ cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
  • Serve with lime wedges.