Butternut Squash Curry

I can't remember exactly how I made this dish...except that I started from a recipe and then wandered. Knowing myself, I think I can recreate the wandering...but spur-of-the-moment embellishments should be added!

1 small butternut squash or 1/2 of a large one
1/2 onion, diced
1-2 cloves of garlic, minced
olive oil or butter
salt, black pepper
1< tsp curry powder (I just kept adding until it tasted right!)
cayenne pepper powder to taste
2c. of stock (veggie or chicken, your choice!)
water

1. Peel, halve, seed and chop your squash into smallish cubes. (If you want to roast the cubed squash it can deepen the flavor, but it also adds a long step)

2. Heat enough oil or butter in a pan to saute the onions until translucent.

3. Add squash cubes, minced garlic, some curry powder, cayenne, pepper and salt while stirring continuously until the onion starts to brown lightly (or stuff starts sticking and threatening to scorch).

4. Deglaze with a splash of stock, then when everything is unstuck, add the rest of the stock.

5. Allow the concoction to simmer on low (adding water as necessary to keep it soupy) until the squash becomes soft enough to mash...then mash. (I used a potato masher and LOVED the texture I ended up with, but it could be blended for a smooth and creamy texture)

6. Continue simmering, tasting, and adding water and spices until all the flavors have blended and the grainy texture of the squash breaks down into softness.

I chose to keep this very, very thick and serve with crusty bread (which I used to scoop up the curry). It could also be served over rice or thinned to be eaten as a soup.