1. Peel and chop squash into 1″ cubes.  It may be easier if you partially bake the whole squash for about 30 minutes at 350° before you chop it.
2. Sautè onion, garlic, and half of the ginger in a spoonful of coconut oil on low to medium heat (use a pan big enough to hold all the curry).  Cook until softened.
3. Whisk together the curry powder, honey, and coconut milk.  Pour the coconut milk mixture into the pan with the sauteed onion, garlic, and ginger.
4. Add the squash and remaining ginger.
5. Cook until squash is tender (about 30 minutes).
6. Add the garam masala and stir immediately before serving.
7. Garnish with fresh cilantro.

Serve over brown basmati rice.

Notes

• The honey can be omitted.  I usually do not sweeten savory dishes, but it felt right this time.  The honey really complemented the sweet flavor of the squash.
• One gold hubbard squash made a lot of curry!  I used the whole squash, which is why this recipe made about 10 servings.  Feel free to adjust accordingly if you don’t want so much curry.
•  Frontier makes fantastic Muchi curry powder.  Look for it in the bulk spice section of your local grocery store.  In the Seattle area, I’ve found Muchi curry powder at Whole Foods (but its very expensive there), Central Market, and TOP Food & Drug.
• It is important to use a fresh, good quality curry powder if you can not find Muchi curry powder.  Crappy curry powders ruin Indian food.
• You can add all the ginger in the beginning with the onions and garlic.  Adding half of it later creates a crisp ginger flavor.