Butternut Squash Curry

(Recipe Martha Stewart Living Mag)

1. Cut solid sections of squashes into large chunks and see pod sections into 3/4 inch wedges. Puree garlic, onion and 1 tablespoon water in a blender until smooth.

2. Heat oil in a 4 quart pot over medium heat. Add mustard seeds, fennel seeds, and coriander, and cook until fragrant, 1 to 2 mins.  Stir in onion paste & ginger.  Cook stirring often until caramelized, 6 to 8 mins.

3. Add tomato paste, scraping bottom of the pot if needed. Stir in remaining 3 cups water, the salt & crushed red pepper flakes.  Add squash, and cover partially.  Bring to a boil.  Reduce heat, and summer gently until squash is tender, 12 to 15 mins. Serve over brown rice with cilantro and lime wedges.