|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).
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