3 Tbsp. butter
1/2 tsp. ground cloves
1 Tbsp. veggie oil
1/4 tsp. ground cardamom
1 leek, thinly sliced
1-1/2 lbs. winter squash, peeled, seeded,
1 Tbsp. minced fresh ginger cut into 1-inch pieces
2-3 tsp. curry powder
1-1/2 c. coconut milk
1 tsp. finely-chopped jalapeno or
1 Tbsp. raisins
Serrano pepper (use 1/2 tsp. dried to stay seasonal!)
1 tsp maple syrup
salt and freshly ground black pepper
Heat the butter and oil in a heavy pan over medium heat.  Add leeks; saute until lightly browned, about 20 min.  Add ginger; cook for 3 more min.  Stir in curry powder, jalapeno, cloves, and cardamom; cook for 2 min., stirring constantly.  Add squash chunks, coconut milk, raisins, and maple syrup.  Cover; cook over low heat until squash is tender, about 30 min.  Uncover, and if the sauce is thin, let the coconut milk boil away until mixture thickens to your liking.  Season with salt and pepper to taste.
adapted from Farmer John’s Cookbook:  The Real Dirt on Vegetables Serves 3-4