Butternut Squash Curry

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2 medium butternut squashes (about 2 pounds), peeled, halved, and seeded

1 large onion, cut into large chunks

4 garlic cloves

3 cups plus 1 tablespoon water

1 tablespoon vegetable oil

1 teaspoon mustard seeds

1 teaspoon fennel seeds

1/4 teaspoon ground coriander

1 two-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)

2 tablespoons tomato paste

2 teaspoons coarse salt

1/4 teaspoon crushed red-pepper flakes

2 cups cooked brown rice, for serving

Fresh cilantro, for serving

Lime wedges, for serving

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