Thanksgiving Leftover and Afghani-Style Sweet Stew - Cooking by the Book

Ingredients

• 2 ½ cups chopped onion
• 1 tablespoon extra virgin olive oil
• 1 tablespoon minced ginger root
• 3 large cloves garlic, minced
• 1 teaspoon ground coriander
• ¼ teaspoon ground cumin
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• Pinch of black pepper
• 1 teaspoon brown sugar
• 8 cups diced butternut squash, cut into 1-inch dice
• 1 ½ cups diced tomatoes (fresh or canned, drained first)
• ⅓ cup dried black currants