Acorn Squash Stew with Warm Spices + Spinach - Ends + Stems with Chef Alison

Ingredients

• 1 Yellow Onion
• 2 cloves Garlic
• Fresh Ginger (about a 1 inch piece)
• 1 Acorn Squash
• 1 pound Russet Potato
• 2 Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Kosher Salt
• 1 1 ⁄ 2 teaspoons Ground Cumin
• 1 teaspoon Ground Coriander
• 1 ⁄ 4 teaspoon Cinnamon
• 2 Tablespoons Tomato Paste
• 4 cups Water
• 1 15-ounce can Garbanzo Beans
• 4 cups Baby Spinach (fresh)
• 1 teaspoon Cider Vinegar
• 4 Naans (or pita - optional for serving)
• 1 ⁄ 4 cup Plain Greek Yogurt