This filling, healthy vegetarian main course is always made with eggplant, but butternut fills in easily.

Cut the long part of 1 butternut squash off and peel it with a vegetable peeler.  Cut into half inch thick rounds.  If the rounds are very large, cut them in half.

Arrange the squash in a single layer in a large baking dish oiled with olive oil.  Sprinkle with salt.  Bake at 375 degrees.  Flip the squash slices once when the bottom browns.

Meanwhile, clean and dice 1 leek.  Saute in 2 T. olive oil over low heat until tender, then 1 T. each turmeric powder and ginger powder, and 1/4 t. cayenne pepper.  Saute for 2-3 minutes, then add 12 oz. diced canned tomatoes and then cook another 5 minutes.  Season with salt and black pepper.

When the squash is browned on both sides, pour the sauce over it and cook for another 10 minutes.

In a bowl, combine 2 C. plain greek or other thick yogurt with 2 minced cloves of garlic.

This dish is traditionally served with the squash and tomato sauce served over the yogurt.  However, for holiday purposes you can drizzle it over the squash in the baking dish after it has cooled down a bit and just before serving.