Curried Squash

Ingredients

4 tablespoons
preferred fat or oil (ghee, butter, extra virgin olive oil, coconut oil)
1 teaspoon
mixed curry spice seeds like fennel and cumin (heaping teaspoon)
2 tablespoons
curry powder
1
onion (large sized)
2
butternut squashes (large sized; peeled and cubed)
Yields:
large servings

Instructions

Heat the oil and fry the seeds and curry powder for about 30 seconds while stirring. Add the minced onion and cook on low until it’s translucent. Steam the cubed squashes until soft, drain, and then mash or process. Reheat the squash in the curry sauce and serve.