3 tablespoons vegetable oil
½ Blue Hubbard squash, peeled and diced in 1/2-inch cubes
Salt and freshly ground black pepper
1 small onion, finely diced
2 garlic cloves, minced
2-4 teaspoons curry powder
Pinch of cayenne
½ pound shiitake mushrooms, sliced 1/8-inch thick
¾ cup coconut milk
2 tablespoons lime juice
Cilantro sprigs, for garnish