Fricassee Giraumon

1. 1

   Slice the butternut squash in halflengthwise.

2. 2

   Scoop out the seeds and the pulp with a spoon and discard them.

3. 3

   Peel the squash and cut into 1-inch cubes.

4. 4

   Heat the olive oil in a heavy Dutch oven or casserole over medium heat and saute the onion, garlic, ginger, curry leaves, and mustard seeds until the seeds start to pop, about 3 minutes.

5. 5

   Add the pepper flakes or chilies and continue cooking until the onion is translucent, about 3 more minutes.

6. 6

   Add the squash, tomato, salt, pepper, and water to the onion in the pot.

7. 7

   Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.

8. 8

   Uncover, stir, and mash the squash with a potato masher.

9. 9

   Add the sugar and cook until the water has evaporated and the squash is cooked through, about 5 to 10 minutes.

10. 10

    Adjust the seasonings, sprinkle the cilantro over the squash, and serve in a large bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.