This is a dish I will be making for today's supper as an accompaniment to venison curry.

Braised Butternut Squash with Mustard Seeds, Chili, Curry Leaves, and Ginger
(Fricassee Giraumon)

From The New American Cooking by Joan Nathan. Published by Alfred A. Knopf, New York. © 2005 by Joan Nathan. Used with permission.

6-8 side-dish servings

    * 1 butternut squash (about 3 pounds)
    * 1/4 cup extra-virgin olive oil
    * 1/2 large Vidalia or other sweet onion, diced (about 3/4 cup)
    * 3 cloves garlic, chopped
    * 1 inch fresh gingerroot, peeled and grated (about 1 tablespoon)
    * 6 curry leaves (available in Indian stores)
    * 2 teaspoons black mustard seeds
    * 1-3 teaspoons hot pepper flakes or pequin chilies, to taste
    * 1 medium tomato, diced
    * Salt and freshly ground pepper to taste
    * 1 cup water
    * 3 tablespoons sugar
    * 1/2 cup chopped fresh cilantro

1. Slice the butternut squash in half lengthwise. Scoop out the seeds and the pulp with a spoon and discard them. Peel the squash and cut into 1-inch cubes. Heat the olive oil in a heavy Dutch oven or casserole over medium heat and sauté the onion, garlic, ginger, curry leaves, and mustard seeds until the seeds start to pop, about 3 minutes. Add the pepper flakes or chilies and continue cooking until the onion is translucent, about 3 more minutes.

2. Add the squash, tomato, salt, pepper, and water to the onion in the pot. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. Uncover, stir, and mash the squash with a potato masher Add the sugar and cook until the water has evaporated and the squash is cooked through, about 5 to 10 minutes. Adjust the seasonings, sprinkle the cilantro over the squash, and serve in a large bowl.
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