Butternut squash with coconut

3 tbsp. olive oil
1/2 cup chopped onion
1/2 tsp. turmeric
3/4 tsp. crushed cumin
1/4 tsp. red hot pepper powder
3 cups steamed and mashed butternut squash
1 tsp. mustard seeds
1 red chili (isn't it pretty on the top?)
10 curry leaves
1/2 cup UNsweetened coconut
salt to taste

1. Heat 1 tbsp. oil in pan, add onion and cook until softened. Add turmeric, cumin, red pepper powder (let cook for 1 min) and then fold in squash.
2. Heat 2 tbsp. oil in separate pan, add mustard seeds, chili, and curry leaves. When seeds start popping, take off heat and stir in coconut. Fold in squash, and add salt.