• One 2-lb. piece calabaza squash
• 1 T. canola oil or other vegetable oil
• 2 onions, chopped
• 1 1/2 T chopped peeled ginger
• 1 or 2 poblano chiles (called pasilla in California), seeds discarded, cut into strips
• Salt and freshly ground black pepper
• 1 t. ground coriander

Healthy Cooking for the Jewish Home

Cut squash into pieces and cut off peel with a heavy, sharp knife. Remove any seeds or stringy flesh.

Cut flesh into about 1-inch cubes.

Heat oil in a stew pan. Add onions, cover, and sauté over medium-low heat, stirring often, for 5 minutes. Add ginger and chile strips and sauté for 5 more minutes.

Add squash pieces and a little salt and pepper. Cover and cook over low heat for 10 minutes.

Add 3 tablespoons water, cover, and cook for 15 more minutes or until tender, stirring from time to time and adding water by tablespoons if necessary. Stir in coriander. Taste and adjust seasoning.

Serve hot or warm.