In a pan on medium heat, add your vegetable oil and sliced onion and sautee for about 5 minutes until onions are translucent and begin browning .
Add your minced garlic and mix for 1 minutes
Add your cubes butternut squash, and your spiced, cumin, and Kashmiri chili powder, paprika or cayenne and a pinch of salt.
Top with chicken stock or water and mix to distribute seasoning.
Cover with a lid and let steam until the butternut squash is tender. Add water as needed if your water or stock is evaporating too quickly.
Mash with the back of your wooden spoon and taste. If you would like, add a tablespoon of brown sugar. This may not be necessary if your squash is very sweet.
Cook down you mashed squash until it is the consistency you desire. I like mine thick and almost on the verge of caramelizing.
