Serves 6.

Note: To easily peel and cube acorn squash, pierce shell in several places with fork and then microwave at high for 2 minutes. Let cool slightly before peeling. Remove skin with a vegetable peeler. Cut squash in half, scoop out seeds and chop or dice.. From "Cooking Light Way to Cook Vegetarian."

• 11/4 tsp. salt

• 2 tsp. ground cumin

• 11/2 tsp. ground turmeric

• 1 tsp. ground ginger

• 1/4 tsp. ground allspice

• 1/4 tsp. crushed red pepper

• 1 tbsp. canola oil

• 11/2 c. chopped onion

• 4 garlic cloves, minced

• 4 c. (1-in.) cubed, peeled Yukon gold potatoes (about 11/2 lb.)

• 3 c. (1-in.) cubed peeled acorn squash (about 3/4 lb.) (see Note)

• 1 c. chopped red bell pepper

• 2 c. water

• 1/2 c. light coconut milk

• 1/2 c. chopped fresh cilantro


Combine salt, cumin, turmeric, ginger, allspice and crushed red pepper; set aside.

Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly.

Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.