Butternut squash is a rich source of immune-boosting vitamin A. This surprisingly tasty dish is also high in potassium, magnesium, calcium, iron, copper and B vitamins. Enjoy it on its own as a stew, or over brown basmati rice as a main or side dish. Try adding dark leafy greens for added antioxidants and color.

Ingredients:
1 cup diced yellow onion
1 tablespoon minced fresh ginger
1 tablespoon unrefined safflower oil (or olive oil)
2 cloves garlic, minced
1 tablespoon sweet Madras curry powder (other curries will work as well if your grocer does not carry this variety)
1 teaspoon ground cumin
1 cup water
1 teaspoon salt
1 3-pound butternut squash, peeled, seeds removed, and cut into 1-inch chunks (about 4 cups)
2 1/2 cups chopped plum tomatoes
1/2 cup light coconut milk (or 1/4 regular coconut milk mixed with 1/4 cup water)
1/2 cup low-fat plain yogurt

Directions:
1. In a large skillet, cook the onion and ginger in oil over medium heat, stirring occasionally, until the onion becomes translucent, about 7 minutes.
2. Add the garlic, curry powder and cumin, and heat until the spices become fragrant, 1 to 2 minutes.
3. Add the water and salt to the onion mixture, stir to combine, then add the squash and tomatoes. Cover and cook over medium heat, stirring occasionally, until the vegetables are tender, about 25 minutes. Remove from heat and keep covered.
4. Combine the coconut milk and yogurt in a small bowl. Pour the mixture into the skillet and, using a wooden spoon, combine with the vegetables..
5. Serve warm or hot.
Recipe from the magazine Natural Healing, September 2004 issue.