Ingredients
- 1 onion, chopped finely
- 5 to 8 cloves of garlic, chopped coarsely
- 50-60 ml extra virgin olive oil
- 750g butternut, pumpkin or other winter squash, peeled and diced
- 1 to 2 tsp cumin
- 1 tsp paprika
- ¼ to ½ tsp dried ginger
- 400g canned whole peeled tomatoes, including the juices
- ½ red jalapeno or serrano chili, seeded and chopped
- salt
- pinch of sugar
- juice of 1/2 lemon
- 2 tbsp chopped coriander
Directions
Step 1
Lightly sauté the onion and half of the garlic in the olive oil until the onion is softened. Add the pumpkin, reduce the heat, cover, and cook for 10 minutes, or until the pumpkin is about half tender. Sprinkle in the cumin, paprika, and ginger. Continue to cook, and stir, until the spices are fragrant.
Step 2
Add the tomatoes (and their juices), chili, salt and sugar; cook over medium-high heat until the liquid has evaporated and the pumpkin is very, very tender, about 20 minutes or so. Add a few tablespoons of water if you need, so the mixture doesn't dry out and burn.
Step 3
When the squash is very tender, mash it into a coarse, uneven, puree using a potato masher. You want a thick, lumpy, paste-like consistency.
Step 4
Add the remaining garlic and taste for seasoning, then stir in the lemon juice.
Step 5
Serve at room temperature, sprinkled with coriander.
