Serves 2
325 grams delicata squash (or other type)
2 tsp coconut oil
1/2 tsp black mustard seeds
1 dried red chili
1/4 tsp ground tumeric
3/4 tsp garam masala
1/2 cup water
salt to tast
Prepare ingredients: lightly peel squash (don't need to peel delicata but do need to peel all other types), cut unti quarters and scrape out seeds with a spoon. Cut squash pieces into 1/2" dice or into slices 1/2" thick. Break dried chilies into larger pieces and set aside.
Heat oil in medium-sized nonstick saute pan over medium-high heat. Add black mustard seeds and, when they start to sputter, add dried chilies.
Stir in squash, tumeric, garam masala and a pinch of salt. Add water and bring to a simmer. Cover and cook for about 15 minutes or until squash is fork tender.
Remove lid and cook until liquid has evaporated. Season with salt to taste.
Serve with rice pilaf and tamarind glazed paneer.