Peel and wash the squash.

Chop the squash into small pieces.

Pour ghee or clarified butter into a pan.

Heat the ghee or clarified butter slightly.

Add cumin seeds to the pan.

Keep the pan over low heat until the cumin seeds turn red, being careful not to burn them.

Add turmeric and coriander powder to the pan.

Saute the spices for a few seconds.

Add the chopped squash to the pan.

Saute the squash for a minute or two.

Cover the pan and cook for 15 minutes over moderate heat.

Remove the pan from the heat.

Garnish with freshly chopped coriander leaves before serving.

Optionally, add more ghee or clarified butter for those with a pitta or vata constitution.