1 tablespoon extra virgin olive oil
1 clove garlic, crushed
1 teaspoon curry powder
1  fresh grated ginger
1  onion, sliced
1  winter squash, cut into large chunks
2 tablespoons coriander
1 teaspoon low-sodium soya sauce
 fresh ground {pepper}

In a skillet or wok heat the oil and stir-fry the garlic, curry powder, ginger, and onion for 2 minutes.

Add the squash and cook for 5 minutes more.

Season with pepper. Toss with the coriander and soya sauce. Serve immediately.