Roasted Squash With Spiced Onion Gravy

Preparation

1. Step 1

   Roast the squash: Arrange a rack in the middle of the oven and heat to 450 degrees. Line a rimmed baking sheet with parchment paper.

2. Step 2

   Scrub the squash, then remove the stem and cut in half lengthwise. Use a spoon to scoop out the seeds and discard. Cut the squash crosswise into ½-inch thick slices and transfer to the prepared baking sheet.

3. Step 3

   Drizzle over the 3 tablespoons of melted ghee, then sprinkle over 1 ½ teaspoons salt and 1 teaspoon turmeric. Use your hands to evenly coat the squash with the seasonings, and arrange in roughly a single layer. Roast until browned and tender, rotating the pan once during cooking, 30 to 35 minutes.

4. Step 4

   In the meantime, prepare the gravy: In a small bowl combine the cumin, coriander, chile and remaining ½ teaspoon turmeric and have it handy.

5. Step 5

   In a large skillet, heat the remaining 3 tablespoons ghee over medium-high for 1 minute. Add the onion and cook, stirring frequently, until frizzled and browned, with some blackened bits, about 15 minutes. (You will develop lots of dark brown bits on the bottom of the skillet, this is just what you want.)

6. Step 6

   Add the spices in the bowl and the ginger, and cook until fragrant and sticking to the bottom of the skillet, stirring constantly, about 1 minute. Add vinegar and 1 cup water. Scrape up all browned bits with a stiff wooden spoon and bring the mixture to a simmer. Season generously with salt, to taste. (If the mixture tastes too acidic or spicy, you likely need more salt.)

7. Step 7

   Arrange the squash on a platter, top with gravy, garnish with cilantro, and serve right away with steamed rice (or roti) and salted yogurt.