Ingredients:
¼ cup dark or golden raisins
¼ cup dried apricots, cut into ¼-inch strips
½ cup full-bodied red wine
3 tablespoons olive oil
1 tablespoon minced fresh ginger
1 medium clove garlic, minced
1 large Spanish onion, chopped coarse
1 sweet pepper, stemmed, seeded and cut into ¼-inch dice
1 or more Serrano or jalapeno peppers. Stemmed, seeded, and minced
1½ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks
1 teaspoon each: ground cinnamon, ground cumin, ground coriander, and whole mustard seed
2 teaspoons curry powder
2 cups chicken or vegetable stock (low sodium)
sea salt and freshly ground pepper
½ cup minced fresh cilantro leaves

Directions:

  1. Heat oven to 400 degrees. Soak raisins and apricots in wine; set aside.
  2. Heat oil in a medium skillet over medium heat. Add ginger and garlic and sauté until fragrant but not brown, about 1 minute. Increase to medium-high and add onion, peppers (sweet and hot), and squash.       Saute until squash starts to brown, 3-5 minutes. Add dried fruit, wine, and spices; cook to blend flavors, about 1 minute. Add stock and bring to a simmer.
  3. Cover skillet and braise vegetables in oven until squash is tender, not mushy, 10-12 minutes. Season to taste with salt and pepper; garnish with cilantro.

Serves 6 as a side dish