Butternut squash curry

This is a great four-ingredient curry; five if you count the olive oil.

1 big butternut squash, peeled, seeded, and diced into a small dice
1 can coconut milk
1 tablespoon minced garlic
2 tablespoons curry powder

Heat a couple tablespoons of a neutral oil, like grapeseed or corn (instead of olive oil) in a big pan with a tight-fitting lid over medium heat, and add the garlic and curry. When the garlic starts to color, add the squash and coconut milk. Bring to a boil, cover, and simmer over low until the squash is tender, about 15 minutes. Uncover, raise the heat to medium-high, and let the liquid reduce down, stirring occasionally, 5 to 10 minutes. When it's thick and saucy, salt and pepper to taste, and serve with cilantro and rice.