8 Mexican chiles
1 large onion, sliced
1 tablespoon peeled, minced gingerroot
2 jalape? chiles
4 large tomatoes
2 teaspoons cumin
2 teaspoons garam masala
1/2 teaspoon turmeric
5 cups cubed pumpkin or acorn squash
1 cup cooked pinto beans
2 tablespoons freshly grated Parmesan cheese
Salt

Broil Mexican chiles on foil-lined baking sheet until skin is black, turning so sides are evenly charred. Put chiles in paper bag, close and let cool. Hold under cool running water while you slip of the skins. Cut chiles open and remove seeds, stems and ribs, chop and set aside.

Saut?onions, ginger, chiles and jalape?s for 4 minutes until softened. Add tomatoes, cumin, garam masala and turmeric and cook for 5 minutes, stirring often.

Add 2 cups water and the pumpkin/squash. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes or until squash is tender. Stir in pinto beans and parmesan; heat through. Add salt to taste if desired.