Instructions: Cook cumin seeds in a large saucepan over medium heat 1 minute or until toasted. Remove seeds from pan.

Heat oil in saucepan over medium heat until hot. Add 1 teaspoon toasted cumin seeds, chopped onion and sugar; saute 5 minutes or until onion is lightly browned. Stir in flour, chili powder and garlic.

Add squash, water, hominy 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.

[Refrigerate here if making ahead.]

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

NOTES : Several tried this and said it was very good - from eatL

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