Spicy Butternut Squash (Colombo de Giraumon)

A wonderfully colourful dish of butternut squash flavored with the famous French West Indies curry powder. A great accompaniment to stews. Substitute the butternut squash with any firm fleshed squash if you so wish. Traditionally this is eaten quite hot with chilies, but you can adapt the recipe to suit your own tastes.
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 40 minutes
1 onion finely sliced
1 clove garlic finely chopped
2 tbsp vegetable oil
1 lb / 450g butternut squash or equivalent, peeled, deseeded and cut into 1 inch cubes
2 large, juicy tomatoes, chopped
1/2 tsp sugar
1 oz / 25g sultanas
juice of 1 lemon
salt and pepper seasoning
Herbs & Spices
2 tsp Poudre de Colombo
3 Cloves Whole or 1/4 tsp Cloves Ground
1/2 tsp or to taste Chilli Ground
Cooking Instructions
Heat the oil in a deep heavy based frying pan (which has a lid for later) over a medium heat and cook the onion gently for 5 minutes until transparent. Add the garlic and fry for a further 2 minutes. Add the spices and mix well and fry for 1-2 minutes until fragrant. Then add the chopped tomatoes, sugar, sultanas and lemon juice. Mix together well then add the butternut squash. Mix to coat well and then place the lid on. Turn the heat down low and allow the squash to cook very gently (almost steam) for about 40 minutes or until tender. Stir frequently to prevent catching on the bottom - add a little water if the dish becomes too dry.

Serve hot.