1/2 small onion, medium dice
1 1/2 pound butternut squash (or kobocha or hubbard), peeled and seeded, and sliced into rectangular planks 1/2" x 2" inches
1/2 inch fresh ginger, peeled and grated or finely chopped
1 tsp cardamom powder or 3 whole black/brown cardamon pods
1/2 tsp salt
1 can coconut milk
1/2 tsp turmeric
1 cup water
dash cinnamon to taste
Heat oil in large pot and saute onion until brown. Add ginger and cardamon, stir for one minute; then add water, coconut milk, and salt. Stir and bring to a boil. Add squash and turmeric. Once liquid boils again, cover pan and turn heat to low. Try not to stir or bump the squash if you want nice large pieces. Remove cardamon pods if you used them. Serve pieces of squash with sauce. Sprinkle cinnamon on top of each dish to taste.