Marla Gooriah, who was born on the island of Mauritius, off the coast of Africa, came to the United States in 1979. Like most immigrants, she has learned to add American ingredients to her native food. For Thanksgiving, for example, she always makes this dish, typical of her African, Indian, and Irish heritage. The slight sweetness ofthe butternut squash marries well with the mustard seeds, ginger, and curry leaves, grown today in California and Florida. I serve it as a side dish with grilled meat or fish. Leftovers go nicely on garlic bread or bruschetta. Adjust the amount of hot pepper to your taste—and remember, it’s easier to add hot pepper than to remove it. When I visited Marla at her home in Virginia she showed me a time-saving technique. She mashes fresh garlic and ginger together in the food processor, then keeps the mixture in a jar in her refrigerator.