Ingredients

• 2 1/2 pounds acorn squash
• 1 medium red onion, chopped
• 1 1/2 tablespoons corn or safflower oil
• 1 teaspoon black mustard seeds
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1 tablespoon packed light brown sugar
• 2 cups water
• 3 tablespoons unsweetened dessicated coconut

Instructions

1. Peel and seed squash and cut into 1 1/2-inch pieces. Heat a 4-quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds. Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water. Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.