Red Kuri Squash

• 1 red kuri squash, halved, seeded, and cut into 1"x2" chunks, skin on
• cooking oil
• 1 clove garlic, chopped
• broth
• salt and pepper to taste

Heat oil in skillet on medium.  Saute red kuri squash for a few minutes, stirring.  Add garlic and stir 1 minute more.  Add broth to pan to 1/4 - 1/2" deep.  Bring to a boil, reduce to a simmer, and cook covered until squash is tender.  Season with salt and pepper.  Serve hot.

Cooking oil
Leeks (or onions), cleaned and sliced thinly
Red Kuri winter squash, peeled, seeded, and chopped into 1” chunks
Spices to taste: curry powder, cayenne, turmeric, dry mustard, salt
Coconut milk
Cilantro leaves, chopped

This is a flexible recipe for a version of shepards pie with a squash topping!  Try adding or deleting as desired the veggies involved. 

Leeks (or onions), cleaned and chopped
Carrots, peeled and chopped
Beets, peeled and chopped small
Sausage, cooked (Carmen likes chorizo)
4 cups cooked squash, seasoned with salt/pepper