Step 2

Heat a large pot on medium. Add oil and mustard seed. When they begin to brown, add cumin and fry for 5 seconds. Add scallions, garlic, ginger and chile. Sauté for 1 minute.

Step 3

Add squash, turmeric and shadow beni. Salt and pepper; stir well. Add ¾ cup water and bring to a boil. Cover and cook over very low heat. Stir on occasion to ensure the squash does not stick. Cook until squash is falling apart, 30-40 minutes.

Step 4

Serve as is or purée with a masher or whisk.