Masala Winter Squash

1. Place onions and garlic into food processor bowl and grind until it is turns into a paste.

2. Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes. Stir occasionally and allow the onions to brown.

3. Add drained tomatoes, chili and squash to the skillet. Stir in in ¼ cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.

4. Serve with lime wedges.

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Nutrient	Quantity
Total fats	29.3941 g
Protein	4.7253 g
Carbohydrates	26.8827 g
Energy	370.07 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.5871 g
Water	302.9156 g
Aspartic acid	0.5497 g
Calcium, Ca	91.695 mg
Lutein + zeaxanthin	6 g
Fiber, total dietary	7.9116 g
Fatty acids, total saturated 22:0	0.0924 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	688.383 g
Niacin	1.2974 mg
Vitamin A, RAE	65.643 g
Fatty acids, total trans-polyenoic	0.1022 g
Arginine	0.2651 g
Riboflavin	0.1254 mg
Tocopherol, beta	0.0028 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	2.5745 g
Fatty acids, total saturated 20:1	0.3696 g
Glutamic acid	1.3282 g
Stigmasterol	0.84 mg
Sodium, Na	32.736 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0625 g
Total lipid (fat)	29.3941 g
Manganese, Mn	0.8994 mg
Fructose	1.9996 g
Proline	0.138 g
Fatty acids, total saturated 16:0	1.3336 g
Fatty acids, total saturated 8:0	0.0008 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	5.2192 g
Sucrose	1.5274 g
Choline, total	28.7306 mg
Fatty acids, total polyunsaturated 18:1 t	0.0084 g
Sugars, total	13.7669 g
Serine	0.1143 g
Fatty acids, total saturated 10:0	0.0008 g
Fatty acids, total saturated 18:0	0.614 g
Vitamin B-6	0.3347 mg
Selenium, Se	4.0164 g
Ash	1.8824 g
Tocotrienol, delta	0.0028 mg
Fatty acids, total saturated 18:1 undifferentiated	17.9108 g
Pantothenic acid	1.1579 mg
Phenylalanine	0.1304 g
Beta-sitosterol	115.64 mg
Copper, Cu	0.2972 mg
Betaine	1.9644 mg
Thiamin	0.1896 mg
Methionine	0.0332 g
Iron, Fe	2.4468 mg
Carbohydrate, by difference	26.8827 g
Phosphorus, P	117.516 mg
Folate, total	48.633 g
Fatty acids, total polyunsaturated 18:2 t,t	0.1022 g
Tocopherol, gamma	7.7276 mg
Fatty acids, total saturated 4:0	0.0008 g
Fatty acids, total saturated 22:1 undifferentiated	0.0009 g
Alanine	0.1279 g
Valine	0.1351 g
Fatty acids, total saturated 18:2 undifferentiated	5.6571 g
Glycine	0.1419 g
Carotene, alpha	152.91 g
Glucose (dextrose)	3.0416 g
Fatty acids, total saturated 14:0	0.0461 g
Zinc, Zn	0.6793 mg
Isoleucine	0.1135 g
Tocopherol, delta	0.2772 mg
Fatty acids, total polyunsaturated	8.2442 g
Leucine	0.1737 g
Tocotrienol, alpha	0.0684 mg
Vitamin A, IU	1319.247 IU
Folate, DFE	48.633 g
Tryptophan	0.0443 g
Vitamin C, total ascorbic acid	53.5791 mg
Phytosterols	22.5 mg
Galactose	0.0132 g
Fatty acids, total polyunsaturated 18:1 c	17.8306 g
Fatty acids, total saturated 20:0	0.182 g
Fatty acids, total saturated 6:0	0.0024 g
Campesterol	67.48 mg
Tyrosine	0.0845 g
Vitamin K (phylloquinone)	45.0479 g
Fatty acids, total saturated	2.2797 g
Histidine	0.072 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	18.3442 g
Threonine	0.1079 g
Folate, food	48.633 g
Cryptoxanthin, beta	52.065 g
Vitamin E (alpha-tocopherol)	7.2145 mg
Fatty acids, total trans	0.1106 g
Fatty acids, total trans-monoenoic	0.0084 g
Magnesium, Mg	49.575 mg
Lysine	0.1824 g
Potassium, K	665.19 mg
Cystine	0.0475 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	60	14.01	0.15
Tomato	1 cup	41.4	9.18	0.36
Curry powder	1 tablespoon	20.475	3.5173	0.8826
Water	0.75 cup	0	0	0
Garlic Clove	5	0	0	0
salt pepper	0	0	0	0
canola oil	2 tablespoons	247.52	0	28
lime	1	0	0	0
butternut	1.5	0.675	0.1754	0.0015
chilies red chili pepper flake	1 teaspoon	0	0	0