Butternut Squash Curry

The Arsenal - New York Times: "Butternut Squash Curry
3 tablespoons vegetable oil
½ cup chopped onion
½ teaspoon turmeric
¾ teaspoon lightly crushed cumin
¼ teaspoon cayenne
3 cups baked, braised or mashed butternut squash
1 teaspoon black mustard seeds
1 red chili
10 curry leaves
½ cup unsweetened coconut flakes (optional)
Salt.

1. Heat 1 tablespoon oil in a medium saucepan. Add the onion and cook over medium-low heat until softened. Stir in the turmeric, cumin and cayenne and cook for 1 minute. Fold in the squash and warm gently.

2. Heat 2 tablespoons oil in a small sauté pan. Add the mustard seeds, chili and curry leaves. When the seeds begin to pop, stir in the coconut off the heat. Fold into the squash, and season with salt. Serves 4."