Drizzle the squash halves with sorghum and put a pat of butter in the cavity. Bake the squash at 350F until tender. Scoop out in chunks and let cool.
- 1 large butternut squash, peeled, halved and seeded
- 1 large white onion, chopped
- 4 cloves garlic, peeled
- 3 cups water
- 1 tablespoon olive oil
- 1 teaspoon fennel seeds
- 1 teaspoon ground mustard
- 1/2 teaspoon ground coriander
- 1 two inch piece of fresh ginger, peeled and grated
- 2 tablespoons tomato paste
- 2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1 cilantro cube
- 2 cups cooked brown rice
- yogurt for serving
Puree onion, garlic, and a splash of water in a food processor until smooth.
Add fennel seed, mustard, and coriander and cook for 2-3 minutes, or until fragrant.
Add onion puree and ginger and cook until golden, stirring frequently, about 8 minutes.
Stir in tomato paste and cook another 3-4 minutes.
Pour in remaining water, red pepper flakes, cilantro cube, and salt. Simmer gently for 15 minutes to develop flavours.
Add chunks of squash.
If you like a thicker sauce (which I do!) use a wooden spoon to mash 1/4 of the squash against the side of the pot.
Stir and serve over brown rice.
Garnish with a dollop of yogurt if desired.