Butternut Squash Curry (via Peg Primak)

2 T butter
1 t turmeric
2.5 t cumin
7 whole cloves (more or less)
1/4 t cayenne (might be too much)
1/4 c brown sugar (or less)

Boil these for a minute or so
Stir in 1/2 c tomato puree
     -- can substitute 2 tbs tomato paste and all the chickpea liquid
Add 2 lbs cubed butternut squash

Get warmed up over medium heat, stirring frequently, then switch to
low heat, covered, stirring occasionally, for 30ish minutes until
squash cubes are completely soft.

Can also use instant pot, 3 mins pressure cook.

Original recipe called for baking as below, but it doesn't really work,
the squash on the bottom gets overcooked and the squash on the top is
undercooked.  You can stir occasionally to solve this, but it's a pain
to remove the casserole from the oven all the time, and the above
stovetop plan works great.

Transfer to large casserole
Bake 30mins covered
Remove and stir in 1 can chickpeas
Return to oven until hot (or don't)

Traditionally served with yogurt and finely sliced scallions (but we don't bother)
Can be put over basmati rice (or any other kind of rice)