Chronicle Classic: Libyan Spicy Pumpkin Dip

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1 onion, finely chopped

8 garlic cloves, finely chopped (about 2 tablespoons)

3 to 4 tablespoons extra virgin olive oil

1 1/2 pounds butternut, pumpkin or other winter squash, peeled and diced

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon ground ginger

1/2 teaspoon curry powder

1/2 cup diced tomatoes

1/2 red jalapeno or serrano chile, seeded and chopped

1 teaspoon kosher salt

Pinch of sugar

2 1/2 tablespoons unflavored yogurt

2 tablespoons lemon juice, or to taste

2 tablespoons chopped cilantro, or to taste

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