2 tablespoons virgin coconut oil
1 tablespoon minced garlic
1 teaspoon grated fresh ginger
1 1/2 pounds butternut or other winter squash, peeled and cut into 1/2-1 inch cubes
1/4 cup vegetable stock or water
salt and pepper, to taste
pinch curry powder
cilantro, chopped, for garnish
1. Put the oil and garlic in a large, deep skillet with a tight-fitting lid over medium heat. When the garlic begins to color, add the ginger, squash and stock and sprinkle with salt, pepper, curry powder, and cinnamon.
2. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 15 minutes. Uncover the pan and raise the heat to medium-high. Cook, shaking the pan occasionally and stirring somewhat less often, until all the liquid is evaporated and the squash has begun to brown, 5-10 minutes.
3. Turn the heat back down to low and cook until the squash is as browned and crisp as you like. Taste and adjust the seasoning, adding more salt, pepper or other spices as needed. Garnish with cilantro and serve.
Source of recipe: Adapted from Mark Bittman's Food Matters cookbook.