Ingredients:
1 big butternut or buttercup squash, halved lengthwise and seeded
Sea salt and freshly ground pepper
2 tbs black mustard seed
2 garlic cloves, minced
1 medium onion, finely chopped
1 tsp ground coriander
1 tsp turmeric
¼ tsp crushed red pepper (optional)
¼ cup water
Instructions:
1. Preheat the oven to 400 degrees. On 2 large baking sheets, add the cut squash and season with salt and pepper. Turn the squash halves cut sides down and roast for about 45 minutes, or until tender.
2. Meanwhile, in a large pot, heat a couple tbs of water. Add the mustard seeds and cook over moderately high heat, shaking the pot, until they pop, about 1 minute. Transfer the seeds to a small bowl, add sea salt to the water. Add the garlic and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the coriander, turmeric and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Remove from the heat.
3. Using a large spoon, scrape the squash flesh from the skins into the pot. Add the water and cook over moderately high heat, stirring and lightly mashing the squash, until blended and heated through. Season the squash with sea salt and pepper. Transfer to a bowl, top with toasted mustard seed and serve.
