Ingredients:

1 kuri type squash, peeled and cut into chunks
2 to 3 tablespoons olive oil
1 medium onion, diced
1 pinkie size piece of ginger, minced
2 to 3 large cloves of garlic, minced
2 to 3 tablespoons curry powder
1 can coconut milk

Directions:

In a large pan steam or boil the squash until it is slightly soft. While it is cooking, sauté the onion, ginger, garlic and curry powder in olive oil until the onions are soft. Add the cooked squash to the sauté. Add one can of coconut milk. Simmer for 10-15 minutes. Serve with rice. Optional: Add greens or other vegetables to the sauté mix.

Source: Doren Sterne