Ingredients:
2 tablespoons olive oil
1 small yellow onion, chopped
1 small red onion, quartered
1 clove garlic
1 tablespoon peeled and grated fresh ginger
½ teaspoon shrimp paste (optional)
1 fiery green chili, sliced in half lengthwise (remove the seeds and veins for a milder effect)
4 cups cubed winter squash, 1-inch (I love butternut)
chopped fresh cilantro leaves

Directions:

  1. In a wok or large skillet, heat the oil and stir-fry the chopped onion until it’s nicely browned but not burned.
  2. Liquefy the quartered onion, garlic, ginger, and shrimp paste in a food processor or blender. Add this mixture to the chopped onion in the wok or skillet and stir-fry until the oil comes out – until you have cooked away all the liquid. When this happens, you’ll see it. It may take as long as 10 minutes. Then stir in the chili halves.
  3. Add the cubed squash and 1 cup of water or stock. Reduce the heat and cover. Add more water as needed to prevent sticking, only enough so the water will be cooked away as soon as the squash is tender, and the dish will be dry. Then it is done.
  4. Top with chopped cilantro leaves and serve at once.

Serves 4-6