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Black Bean and Butternut Stew

3 cups butternut squash, peeled and cut into ½-inch cubes

4 cloves garlic, minced

1 large onion, diced

1 to 2 hot peppers (to taste), seeded and finely minced [optional]

¾ teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

1 teaspoon chili powder

1 28-ounce can tomatoes, chopped (or use fresh)

½ cup dry red wine or vegetable broth

3 ½ cups vegetable broth

4 cups cooked black beans, rinsed and drained 

2 cups corn kernels

fresh cilantro

salt to taste

Heat some olive oil in a large heavy skillet over medium heat.  Add the squash and sauté until beginning to brown, approximately 10 minutes.  Set aside.  In a large soup pot, heat some olive oil over medium heat, and add garlic, onion (and the hot peppers, if using).  Sauté until just beginning to get tender.  Add cumin, cinnamon, cloves, chili powder and salt.  Stir to combine.  Add tomatoes and their juice, along with the wine and/or broth, and the sautéed squash.  Bring to a boil, reduce heat and allow to simmer 20 minutes.  Add beans and corn.  Simmer for another few minutes, adding more broth if necessary to thin the stew.  Just before serving, add chopped fresh cilantro.