Curried Butternut Squash Puree

1 Tbsp olive oil

2 medium onions, chopped (2 cups)

2 tsp ground fenugreek seeds*

1/2 tsp turmeric

Pinch cayenne pepper

4 cups cubed, peeled, butternut squash

1 cup water

1/2 tsp sea salt, or to taste

2 tsp lemon juice

Heat the oil in a Dutch oven over medium heat. Add the onions and cook, stirring often, until softened but not colored, 2-3 minutes. Add the fenugreek seeds, turmeric, and cayenne. Stir for a few seconds until fragrant. Add the squash, water and salt. Stir to coat. Return to a simmer, then cook, covered, over medium-low heat until the squash is very tender, 25-30 minutes. (Add a little additional water if necessary.)

Mash the squash coarsely with a potato masher. Stir in the lemon juice. One serving is 2/3 cup. Leftovers will keep, covered, in the fridge for up to 2 days.

*Fenugreek can be found in the bulk bins of natural food stores, at Indian grocers, and on websites.