Pumpkin or Butternut Squash Curry

(shwephayonethee hin)

from Under the Golden Pagoda; The Best of Burmese Cooking by Aung Aung Taik

THIS IS ONE OF MY FAVORITE RECIPES!!!!!

one 3 lb pumpkin (or butternut or similar orange fleshed squash)

1/2c vegetable oil (I reduced it to less than a tbsp and used a large non-stick saute pan)

1 yellow onion, finely chopped

1 tbsp finely minced garlic

1 tsp turmeric

1 1/2 tsp salt

1 tbsp paprika

3 cups water

1 1/12 tbsp finely chopped fresh parsley

Cut the pumpkin in half and scrape out and discard the seeds and fibers, Peel the skin with a very sharp knife. Cut the pulp into 2-inch squares about 1-inch thick; set aside.

Heat the oil in a large frying pan over medium-low heat. Add the onion, garlic and turmeric and saute until they just begin to soften, about 3 minutes.

Add the pumpkin, salt, paprika and water. Cover and simmer over medium heat until water is reduced to 1/2 cup and the pumpkin is tender, about 30 minutes. transfer to a serving dish and garnis with parsley.

Serves 4.