Spicy, Creamy Delicata Squash (Mishti Kumra Bhaji)

Delicata squash is a milder, more tender version of Butternut.  I discovered it for the first time last summer when I went to collect our weekly share from the Ithaca Farmer's market CSA we had signed up for.  I'm smitten.  Kabocha, butternut squash or pumpkin will all substitute well.
Ingredients:
2 medium delicata or one medium butternut squash
1 cup water
1/2 tsp turmeric
1/4 tsp cayenne (or more)
2 medium cloves garlic
1 small red onion
1 T cooking oil
To add at the end:
2 T chopped cilantro
OR
3 dried red chillies (optional)
1 cup shrimp cleaned and deveined (optional)

Peel squash.  For tender or ridged skin, a tiny bit can be left on.  Tougher varieties like butternut should be skinned completely.

Slice in half.  Using a tablespoon, scoop out the seeds and guts.  You can save these seeds for toasting later.

Cut into 1x2 inch pieces.  They don't have to be perfect.

In a medium wok or saucepan, heat water. Add onion, garlic and squash.

 Bring to a boil then cover and let simmer on medium heat.

As the squash softens, remove lid and allow water to slowly evaporate. Coarsely mash the squash.

 Let the squash simmer until any visible moisture has evaporated.  Mix in cilantro and serve.

**A wonderful variation:  In separate small frying pan heat oil and add turmeric, cayenne, dried chillies and shrimp. Work quickly to prevent scorched spices and overlooked shrimp. If spices are in danger of burning, add a few tablespoons of water. Turn off stove.  Add to squash when moisture is no longer visible and the squash begins to come away from the sides of the pan.