Kabocha Launji

This is a winter pumpkin dish my grandmother used to make.  It was one of my favorites.  She used to use a small deep orange pumpkin, I am using a Japanese pumpkin, called Kabocha squash, because that is what I have on hand.  I also like Kabocha because it has a creamy, sweet flavor.

INGREDIENTS:

• 1 medium Kabocha squash
• 3 Tbsp of ghee ( if you want to keep it vegan use grape seed oil instead)
• salt and pepper to taste

Starting at the 6 O’ Clock position, and then going counter clockwise the spices are as follows:

• 1 tsp fennel seeds
• 1 tsp black mustard seeds
• 1/2 tsp fenugreek seeds
• 1/2 tsp red chili flakes
• 1/2 tsp cumin seeds
• 20 pods of green cardamom
• 1/2 tsp cayenne powder
• 1/2 tsp of cinnamon powder

PREP:

• Chop the Kobocha into large pieces.  Keep the skin on if the squash you are…