• salt	to taste
• onion	2 large
• water	1 cup
• olive oil	2 tablespoons
• tomato paste	1 tablespoon
• garlic	3-4 cloves
• butternut squash	1 1/2 lb
• ground coriander	1 teaspoon
• ground cumin	1 teaspoon
• sweet paprika	2 teaspoons
• ground ginger	1 teaspoon
• diced tomatoes	1 can (28 oz)
• greens for decoration	optional

1. Wash, peel and coarsely chop a squash; peel and finely chop onion; peel and crush garlic.

2. Heat oil in a large pot; cook garlic 1 minute and add onion; cook garlic and onion, stirring, until onion softens; add all spices; cook stirring 1 more minute.

3. Add paste, diced tomatoes, water, squash and salt; bring to a boil. Reduce heat and simmer 15-20 minutes. Cover a pot and simmer 10 minutes or until squash are tender.

Squash pot