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Ingredients

For 4 Servings

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2 tbsp butter
1 cup chopped onion
1 1/2 tbsp grated peeled fresh ginger
4 garlic cloves, minced
3 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 lb)
3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 lb)
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground red pepper
1 (14.5-oz) can whole tomatoes, undrained and chopped
1 (14-oz) can fat-free , lower-sodium chicken broth
3/4 cup light coconut milk
1 cup frozen green peas, thawed
1/2 cup thinly diagonally sliced green onions (about 4 medium)

Directions

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1 Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.
2 Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.

Directions

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1. Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.

2. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.

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