Recipe by Chitra Agrawal, co-founder of Brooklyn Delhi.

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• 1 Tetsukabuto Squash (2 pounds)
• 2 tsp Oil
• 1 can Coconut Milk (13.5 ounces)
• 1 jar Brooklyn Delhi Simmer Sauce
• Water or Broth as needed
• Salt to taste
• Lemon Juice - optional

For Serving

• Brooklyn Delhi Tomato Achaar  
• Sev or something crunchy for topping
• fresh Herbs, chopped
• Buttered Toast

To roast squash, preheat oven to 400 degrees Fahrenheit. Cut winter squash in half and remove the seeds and stringy parts. Put 2 teaspoons of oil on a sheet pan and then place the squash pieces face down on the pan. Move them around on the pan so that they are all coated with oil evenly.

Cook the squash for about 45 minutes, or until you are easily able to pierce the skin with a fork.  When cooled, scoop out the inside of the squash and set aside.

In a blender, puree the roasted squash with coconut milk.

In a medium saucepan, heat the simmer sauce. Add the pureed squash and coconut milk. Add additional water or broth if needed to get to your desired consistency. Simmer for 5 minutes until flavors meld. Add salt to taste and lemon juice if you like. 

Garnish with chopped herbs, sev and a spoon of Tomato Achaar and serve with buttered bread.