Ingredients for 6 servings:
1. 1 1/4 teaspoons salt
2. 2 teaspoons ground cumin
3. 1 1/2 teaspoons ground turmeric
4. 1 teaspoon ground ginger
5. 1/4 teaspoon ground allspice
6. 1/4 teaspoon crushed red pepper flakes
7. 1 tablespoon canola oil
8. 1 1/2 cups onions, chopped
9. 4 garlic cloves, minced
10. 1 1/2 lbs yukon gold potatoes, cubed peeled
11. 3/4 lb acorn squash, cubed peeled
12. 1 cup red bell pepper, chopped
13. 2 cups water
14. 1/2 cup light coconut milk
15. 1/2 cup fresh cilantro, chopped

Directions:
1. Combine first 6 ingredients; set aside.
2. Heat oil in a large Dutch oven over medium heat.
3. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly.
4. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly.
5. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil.
6. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.

Enjoy your meal!