By irene hayton

• 1 medium butternut squash
• 1 tablespoon (15 ml) butter
• 1 tablespoon (15 ml) coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 teaspoons (10 ml) minced fresh ginger
• ¼ to ½ teaspoon (1 to 2 ml) curry powder, to taste
• ½ teaspoon (2 ml) sea salt

Cut the squash in half lengthwise. Scoop out the seeds and discard them. Place the squash cut side down in a baking dish and pour ¼ inch of water in the bottom of the dish. Bake at 375° F (190° C) for 25 to 35 minutes, until squash is tender. Remove from the oven and set aside while you prepare the onion mixture.

Heat a medium skillet over medium-low heat. Add the butter, coconut oil, and onion and sauté for 10 minutes, stirring occasionally, until the onion is soft. Add small amounts of water if the onion begins to stick to the skillet. Add the garlic, ginger, curry powder, and 1 to 2 tablespoons of water; cook, stirring occasionally for 2 more minutes. Remove the skillet from the heat.

Scoop out the flesh of the butternut squash, place in a bowl and mash it, discarding the skin. Add the squash to the onion mixture, sprinkle with sea salt and stir to combine. Heat briefly over medium-low heat and then serve. Makes 4 servings.