Southern Indian Squash Curry

 Ingredients:

1 large butternut squash

 1 TB. flaked almonds

2 medium onions, chopped

1 tsp. GRANULATED GARLIC POWDER

1/2-1 tsp. GINGER POWDER

1/2 tsp. CRUSHED RED PEPPERS

1 tsp. GROUND CORIANDER

1 tsp. GROUND CUMIN

1 tsp. BROWN MUSTARD SEEDS

1/2 tsp. GROUND TURMERIC

1.5 Cup coconut milk (a standard 14.5 oz. can)

1-11/2 Cups baby spinach, roughly chopped

1 TB. fresh cilantro, chopped

Instructions:

Peel the squash. Discard the seeds and cut the flesh into 1-inch pieces. Toast the almonds in a non-stick frying pan over medium heat for 5-7 minutes and set aside. Cook the onions until lightly browned, stirring regularly, 12-15 minutes. Add the GARLIC, GINGER, chili, CORIANDER, CUMIN, MUSTARD SEEDS and TURMERIC. Reduce heat to low and cook until fragrant, 3-5 minutes, stirring regularly. Add the squash. Stir and cover, simmer for 20 minutes until just tender. Add the spinach and cilantro, and stir until the spinach is just wilted.