In a pot melt margarine and oil.
Add onions and saute for 5 minutes.
Add nutmeg, ginger, curry, and garlic.
Cover and stir often for about 8 minutes.
Add brown sugar and let simmer for about 5 minutes.
Add potatoes and fill pot with water to about 3/4 full and bring
to a boil.
Add squash and let cook for 20 minutes.
Puree and add salt and pepper.
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