Squash Curry

I made this curry dish tonight, and it turned out great!  The combination of warm spices was just what I needed on this cold and rainy night.  You likely don't need all of the spices here-- most will do (just add a little extra of whatever you have)-- but this turned out great! It's really healthy as is, packed full of veggies.  You could substitute eggplant in place of the squash for a nice variation.  We enjoyed this topped with plain yogurt.

Ingredients

1 butternut squash, pealed and cubed
1 yellow onion, chopped
3-4 cloves garlic, minced
2 bay leaves
1 28 oz can crushed tomatoes
1/2 cup red wine, white wine, or wine vinegar
1 veggie bullion cube
1 15 oz can chick peas
1 head cauliflower, cut into florette
1 green pepper, roughly chopped

Spices:  mix in separate bowl
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne
1/4 teaspoon ground cloves
1/4 teaspoon ground all spice
1/4 teaspoon turmeric
dash nutmeg
salt and pepper to taste

Directions

Preheat oven to 350 degrees F.  On a cookie sheet, spread out cubed squash, drizzle with some olive oil, season with salt and pepper, and roast until the rest of the ingredients are prepared (just to cut down on cooking time).  In a dutch oven, or oven-safe skillet with deep sides, heat a small amount of olive oil.  Add onions, and cook for 10 minutes or so, until slightly browning.  Add garlic and bay leaves and cook for 2-3 minutes more. Mix up spices in separate bowl and add to skillet, cooking for 2 minutes longer.  Add crushed tomatoes, bullion, and wine/vinegar.  Bring to a boil, and cook for 5 minutes.  Stir in cauliflower, green pepper, roasted squash, and chick peas.  Season with salt and pepper.  Cover, and bake in preheated oven for 30 minutes, or until veggies are cooked.  Serve over couscous.