| 1/2 cup sliced onion | 1/2 teaspoon coriander | |
| 2 tablespoons olive oil | 1/4 teaspoon cardamom | |
| 1/2 teaspoon salt | 1/4 teaspoon ground cloves | |
| 1/2 teaspoon cumin | 1 butternut squash, peeled and cubed (about 3 cups) |
Sauté onion in olive oil in a small casserole.
Stir in salt, cumin, coriander, cardamom, and cloves.
Add squash and 1 cup of water.
Cook until tender (about 25 minutes).