This is a very simple but deliciously sweet, healthy dish that just seems to get better with time! Every time I pull out the leftovers from the fridge, the spices and flavors seem to have mixed and melded into something even more wonderful than when I first made it!
1/2 butternut squash (peeled and sliced)
1 large sweet onion
fresh ginger root
(rice, if desired)
Dice about two teaspoons of the ginger and the large onion and saute them in vegetable oil while you're preparing the squash (or a little longer--give them about 5 min, I should think.)
Cut the butternut half in two (making quarters) and then cut in thin slices along the cross section. (see the picture if you're confused.)
Throw these in the skillet with the onion and ginger and add about half a cup of water. At the same time, mix in two tsp of curry powder, 1 tsp of chili powder, and a dash of salt. Cover the skillet and let it "boil" over high heat until the butternut is soft, stirring occasionally to make sure it doesn't burn on the bottom. This should take only 5-10 minutes. Maybe a little longer if your butternut slices are on the thicker side. So all in all, it should take only 15-20 minutes to make, though you may want to add a few minutes to let the curry cool and for the flavors to mix a little longer.
*note: if you want to use rice with the curry, but sure to start it before you start the curry, since rice will probably take much longer to cook, depending on the kind of rice you have. Also, you should feel free to mix up the proportions, adding more or less onion... or other things, like cabbage, that would blend well with the sweet/spicy flavors of the onion, ginger, and butternut.