Instructions: Tested November 1999. mAde with a mixture of butternut squash and pumpkin (2" pieces), with dried California pods and Pasilla chiles (half quantity) and with lemon juice. A double recipe took much longer than 15 minutes for the squash to cook. Very good plus; not overly hot.

1. Heat the oil in a large, deep skillet or Dutch oven. Add the onion, 1 teaspoon of salt, cumin and cinnamon. Cook over very low heat until the onion is soft (about 10 minutes), stirring frequently.

2. Stir in the garlic, chiles and chile powder. Cover and cook for about 5 minutes over medium-low heat, stirring occasionally. Add the water, cover and cook another 15 minutes.

3. Stir in the squash, the remaining teaspoon of salt, and the lime juice. Cover and cook over low heat for 15 minutes longer or until the squash is perfectly tender, but not mushy.

4. Gently stir in the beans, cover, and cook for only about 5 more minutes. Taste to see if it needs more lime juice.

5. Serve hot, topped with a little sour cream or Chipotle Cream, a generous sprinkling of lightly toasted pepitas and a little bit of minced cilantro or parsley, if desired.

Chipotle Cream: Place 1 cup sour cream or yogurt (or a combination) in a small bowl and whisk until smooth. Whisk in 1/2 teaspoon minced chipotle chiles, and let it sit for about 10 minutes, so the flavor can develop. Taste to see if it needs more chipotles, and adjust, as desired.

Store in a tightly covered container in the refrigerator. Bring to room temperature before serving.

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