1 1/2 lb Butternut squash, peeled, seeded & cut into 1-inch cubes
1 medium Yellow onion, peeled & quartered
1 1/2 T Olive oil
1 clove Garlic, peeled & crushed
1/4 t Ground cloves
1/4 t Ground cinnamon
1/2 t Ground cardamon
1/2 t Black pepper
1/2 t Ground ginger
1 c Chicken stock
1 1/2 t Garam marsala
1 t Chili powder
1 1/2 t Ground coriander
1/4 t Cayenne pepper
1/2 t Cumin
1/2 c Yogurt
1/4 c Ground almonds
2 T Salted butter
2 T Heavy cream
1/4 – 1/2 c Cooked, shredded chicken (optional)
Preheat oven to 400 F.
Place the squash, onion and garlic in a small roasting pan. Pour in the olive oil & stir to coat. Add the cloves, cinnamon, cardamon, pepper, and ginger. Stir until all the vegetables are coated well. Bake for 30-35 minutes until the squash is tender, but not smooshy. (You can do this step ahead of time & refrigerate until ready to use.)
Put the chicken stock into a large saucepan over medium heat. Add the garam marsala, chili powder, coriander, cayenne & cumin. Whisk in the yogurt. Add the almonds, butter & heavy cream. Once the butter has melted add the squash, onions & chicken if using. Bring to a simmer & let cook uncovered for about 15 minutes.