Serves 6. Contributed by Marty Wallace.

Ingredients:

• vegetable oil
• 1 butternut squash, peeled and cut into 1-inch cubes
• 2 onions, cut into thin slices
• 2 garlic cloves, crushed
• pinch of ground turmeric
• 1 tablespoon curry powder (or less, to taste)
• 1/2 teaspoon ground mustard
• 1/2 teaspoon ground ginger
• ground red pepper to taste
• salt and pepper to taste
• 1 pound chopped, peeled tomatoes or one 14-ounce can fire roasted tomatoes
• 1/2 to 3/4 cup broth, chicken or turkey or vegetable
• 1 cup heavy cream (or less, to taste)
• 10 ounces fresh spinach or baby spinach
• pinch of ground cumin or garam masala

In large pan, heat oil over medium heat. Add squash and onion and stir fry for about 5 minutes until
onion begins to soften. Add the garlic and cook 1 minute. Add the turmeric, curry powder, ground
mustard and ginger, red pepper, salt and pepper and stir fry for 1 more minute.
Add the tomatoes and some of the broth. Bring to a boil and reduce heat, cover and simmer. If very
thick, add more broth. Cover and cook until squash is tender, about 20 minutes.
Add cream, and simmer just until thickened a bit. Simmer (do not boil) to avoid curdling. Add the
spinach and cumin or garam masala. Stir and cover with a lid for a couple of minutes until spinach
is just wilted. Serve with basmati rice.
Variations: Instead of ground mustard, use 1 tablespoon mustard seeds. Add them to oil before the onion and squash and stir fry until they pop. Instead of dried ginger, add a 1-inch piece of fresh ginger, grated, with the garlic. Brown some chicken breast and add that before the tomatoes.

Recipe excerpted from The Gaining Ground Table: Inspirational Recipes Season by Season (2019, Flagship Press).