KABOCHA SQUASH AND PEANUT STEW

6 to 8 servings (makes about 7 cups) 1 tablespoon canola oil 1 large onion, chopped (1½ to 2 cups) 1 medium red bell pepper, seeded and cut into small dice (1 cup)

1 medium green bell pepper, seeded and cut into small dice (1 cup) 1 tablespoon tomato paste One 2-inch piece fresh ginger root, peeled and chopped 3 cloves garlic, minced 1 teaspoon cumin seed 1 teaspoon ground coriander

½ teaspoon kosher salt, plus more as needed 2 cups (10 ounces) peeled, cubed kabocha squash (from one 14- to 16-ounce squash)

4 cups chicken or vegetable broth, preferably no-salt-added

One 14.5-ounce can crushed tomatoes, with their juices ½ cup creamy peanut butter ½ cup cilantro leaves, coarsely chopped, plus more for serving

2 jalapeños (seeded or not), ground to a paste with the flat of a knife or mortar and pestle, for serving

¼ cup roasted salted peanuts, chopped, for serving

Heat the oil in a Dutch oven over medium-high heat. Once the oil shimmers, stir in the onion and bell peppers; cook for 5 to 8 minutes, until they have softened.

Add the tomato paste, ginger, garlic, cumin, coriander and salt; cook for about 1 minute, until the tomato paste darkens slightly and the spices become fragrant. Add the squash and stir to coat.

Pour in the broth and crushed tomatoes; increase the heat to high. Once the mixture begins to boil, reduce the heat to medium or medium-low (enough heat to maintain steady bubbles at the edges); cook, uncovered, for about 20 minutes, until the squash is so tender it breaks apart easily.

Thin the peanut butter by combining it with a ladleful of the stew in a medium bowl, stirring until smooth and pourable. Scrape the peanut butter mixture into the pot, and stir to combine. Add the cilantro leaves.

Use a potato masher to break up the squash (right in the pot), leaving some pieces intact for a chunky texture.

Serve with ground jalapeño paste, topped with the chopped peanuts and more cilantro leaves.

PER SERVING (based on 8): 170 calories; 10 g total fat; 2 g saturated fat; 0 mg cholesterol; 280 mg sodium; 17 g carbohydrates; 4 g dietary fiber; 8 g sugars; 7 g protein.