Always use organic when available
Preheat oven to 400F.
In a large mixing bowl, add squash, 4 Tbsp avocado oil, salt and garam masala seasoning.Toss and coat well.
On a parchment-lined pan, spread out butternut squash.
Place in the oven for 30-35 minutes.
In a food processor, add ginger, garlic and serrano chilies. Pulse until finely chopped.
In a Dutch oven, over medium heat add the 6 Tbsp of avocado oil.
Add garlic, chili and ginger mixture and saute. About 8-9 minutes.
Scrape bottom to make sure nothing sticks. Cook until the mixture turns a nice golden color.
Add the tomato paste and cook for 3-4 minutes.
Add spices. Cook for 1-2 minutes.
Add fresh tomatoes, salt, and water.
Bring to simmer, reduce heat to low and simmer for 20-22 minutes.
In a food processor, in small batches blend the mixture to a fairly smooth texture.
Return to pot and combine in coconut milk. Whisk well.
Add butternut squash and simmer for 8-10 minutes.
Serve with rice.
Garnish with cilantro and yogurt(optional).