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.