Instructions: Someone recently asked for squash recipes. I know its the wrong season,

(I dont think the type of squash really matters, and I used corn instead of hominy)

1. Cook cumin seeds in a large saucepan over medium heat 1 minute or until toasted (as I recall it took longer than a minute). Remove seeds from pan.

2. "Saute" 1 tsp. cumin seeds, the chopped onion, and the sugar in a small amount of broth or in a non-stick pan (the above-mentioned saucepan) until onion is lightly browned (or until cooked). Stir in flour, chili powder, and garlic. Add squash, water (broth), hominy (corn), and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 10 minutes or until squash is very tender and stew thickens.

Stir in 1 tsp. toasted cumin seeds, chopped bell pepper and cilantro.

Yield: 4 servings (1.5 c. each)

(Their version used 1 Tbs. of oil and had 220 calories and 4.8 g of fat per serving.)

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