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12-pound piece calabaza squash (or butternut or Japanese kabocha squash)
1 tablespoon canola oil or other vegetable oil
2 onions, chopped
1 1/2 tablespoons chopped peeled ginger
1 or 2 poblano chilis (sometimes called pasilla), seeds discarded, cut into strips
salt and freshly ground pepper
1 teaspoon ground coriander

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 saute over medium-low heat, stirring often, for five minutes. Add ginger and chili strips and saute for five 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.

Makes three to four servings.

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