Braised Butternut Squash with Dried Apricots, Raisins and Madras Spices

Ingredients

• 1/4 cup dark raisins
• 1/4 cup dried apricots, cut into 1/4-inch strips
• 1/2 cup dry red wine
• 3 Tablespoons olive oil
• 1 tablespoon minced fresh ginger
• 1 medium clove garlic, minced
• 1 large Spanish onion, chopped coarse
• 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
• 1 serrano chile, or jalapeño chile, stemmed, seeded, and minced (can use more if desired)
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon brown mustard seed
• 2 teaspoons curry powder
• 2 cups low-sodium chicken broth
• Salt and ground black pepper
• 1/2 cup minced fresh cilantro leaves
• SERVES 6 as a side dish.

Instructions

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