Peel a butternut squash (about 2 lbs), then cut into 1-inch chunks and set aside. Heat 4 Tbsp oil in a Dutch oven, then add ½ tsp cumin seeds. When seeds start to pop, add the squash chunks, ½ tsp salt, and a ¼ tsp each turmeric, cayenne, and freshly ground black pepper. Stir to coat, then reduce heat to medium-low and cover. Cook for 25 mins, stirring occasionally, and when squash is soft enough, roughly mash with a wooden spoon. Recipe from Healthy Indian Vegetarian Cooking by Shubhra Ramineni. (Aug. 2015)
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