The Winter Solstice Approaches

Squash

½

large butternut squash, peeled, seeds removed, cut into 1" cubes (about 4 cups)

2

Tbsp. extra-virgin olive oil

2

Tbsp. light brown sugar

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Curry and assembly

3

Tbsp. grapeseed oil or vegetable oil

1

tsp. brown mustard seeds

3–4

fresh or dried curry leaves (optional)

½

tsp. asafetida (optional)

1

3" piece ginger, peeled, finely grated

5

garlic cloves, finely grated

1

large red onion, finely chopped

Kosher salt

1

tsp. ground turmeric

1

14-oz. can crushed tomatoes

1

13.5-oz. can unsweetened coconut milk (not low-fat)

2

cups low-sodium vegetable broth

6

oz. green beans, trimmed, cut crosswise into thirds (about 1 cup)

Store-bought fried onions or shallots (such as Lars Own, French’s, or Maesri); cilantro leaves with tender stems; cooked basmati rice, wild rice, or warm naan; and lime wedges (for serving)

Source : food