Curried Potatoes And Squash

• 2 tablespoons butter
• 1 cup chopped onion
• 1 1/2 tablespoons grated peeled fresh ginger
• 4 garlic cloves, minced
• 3 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
• 3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 1 (14.5-ounce) can whole tomatoes, undrained and chopped
• 1 (14-ounce) 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)

1. Melt butter in a large skillet over medium-high heat. Add onion to pan, and saute for 4 minutes, stirring occasionally. Add ginger and garlic; saute 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); saute 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.

butter, onion, ginger, garlic, baking potato, butternut squash, salt, ground cumin, ground red pepper, tomatoes, chicken broth, light coconut milk, frozen green peas, green onions

Taken from www.myrecipes.com/recipe/curried-potatoes-squash (may not work)