Braised Butternut Squash with Dried Apricots, Raisins, and Madras Spices | America's Test Kitchen

Ingredients

• 1/4 cup dark raisins
• 1/4 cup dried apricots , cut into 1/4-inch strips
• 1/2 cup dry red wine
• 3 tablespoons olive oil
• 1 tablespoon minced fresh ginger
• 1 medium clove garlic , minced
• 1 large Spanish onion , chopped coarse
• 1 red bell pepper , stemmed, seeded, and cut into 1/4-inch dice
• 1 serrano chile , or jalapeño chile, stemmed, seeded, and minced (can use more if desired)
• 1 1/2 pounds butternut squash , peeled, seeded, and cut into 1/2-inch chunks
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon brown mustard seed
• 2 teaspoons curry powder
• 2 cups low-sodium chicken broth
• Salt and ground black pepper
• 1/2 cup minced fresh cilantro leaves