this recipe can be made with zucchini or yellow crookneck squashes in the summertime.

1 1/2lb butternut or acorn squash
3T vegetable oil
1/2t cumin seeds
1/2t mustard seeds
1 onion, thinly sliced
2 garlic cloves, crushed
1/4t ground turmeric
1/4t chili powder
1t ground coriander
1t ground cumin
1/2t salt
1T tomato paste
14oz can chopped tomatoes
2/3c water
1T chopped cilantro
1t garam masala
cut squash into 1 inch cubes and roast until tender. heat the oil in a large pan. fry the cumin and mustard seeds until they begin to splutter. add the onion and garlic and fry for about 5-6 minutes. add the ground turmeric, chili powder, coriander, cumin and salt and fry for about 3 minutes. add the squash and cook for 5 minutes. add the tomato paste and chopped tomatoes to the pan. add the water, then cover the pan and simmer for 10 minutes until the sauce thickens. stir in the cilantro and garam masala, then cook for about 5 minutes.