Mexican Style Butternut Squash Stew
Saute 2 cups chopped onions, 4-5 cloves pressed garlic, and ½ t. salt in 2 T. olive oil for about 10 minutes, until translucent. Add butternut squash (peeled and cubed in ½ inch pieces), 1 small jalapeno, ½ t. cinnamon, 2t. ground cumin, 3 c. water and simmer 5 to 10 mins. Add 2 cups chopped tomatoes, 2 cups chopped bell peppers, 2 cups corn kernels, and cook all until all vegetables are tender. Serve with dollop of sour cream or sprinkle of grated cheese.