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* Note: You can also use sweet dumpling, kabocha or possibly Mexican calabaza squash.
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With acorn or possibly banana squash, that are less sweet, you may want to add in a little more sugar.
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Peel or possibly cut off the squash skin, remove the seeds and strings, and cut the meat in 1-inch pcs.
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If using fresh tomatoes, halve and seed them, reserving the juice.
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Drain canned tomatoes, reserving the juice.
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Chop the tomatoes.
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Heat the oil in a large, deep, heavy saucepan or possibly stew pan.
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Add in the onion and cook over medium heat till golden brown, 7 min.
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Add in the garlic and tomatoes and cook uncovered for 5 min.
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Add in the squash, water, salt to taste, 1/4 tsp.
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pepper, cinnamon, ginger and sugar.
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Stir and bring to a boil.
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Cover and cook over low heat, occasionally stirring gently, till the squash is tender, about 30 min.
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If you want a sweeter stew, stir in more sugar to taste or possibly add in 1/3 c. raisins and simmer the stew for 5 more min to soften them.
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If the sauce is too sweet, add in 1 to 2 Tbsp.
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of the reserved tomato juice.
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Taste and add in nutmeg and more salt, pepper, cinnamon, ginger or possibly sugar if desired.
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If the sauce is too thin, uncover and cook over medium heat till it thickens, 2 or possibly 3 min.
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Serve warm.
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Can be prepared two or possibly three days ahead; it reheats well.
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This recipe yields 4 to 6 servings.
