Makes 11 servings | Serving size: 1 cup Ingredients 1 teaspoon vegetable oil 1 large onion, diced 4 cloves garlic, minced 1 Tablespoon fresh grated ginger, or ¼ Tablespoon of dried ground ginger root 1 butternut squash, peeled and cut into ½” pieces 2 Tablespoons curry powder 1 (28 ounce container or 6½ cups) of