Peppered Pumpkin & Potato Ragout

1 Tbs olive oil
1 Tbs dried minced onion
2 cloves garlic, minced
2 cups cubed fresh pumpkin
1 cup cubed potato, unpeeled
1/2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
1/2 tsp ground white pepper
3 cups vegetable stock
1 cup peas, fresh or frozen, thawed

1) In large pot, heat oil over medium heat. Add onion and garlic, cooking for 1 minute.
2) Add pumpkin, potato, salt, black pepper, red pepper flakes and white pepper, and toss to coat with oil. Stir in stock and bring to a boil. Reduce heat to a simmer and cook until pumpkin and potato are tender, about 20 minutes. Add peas and cook just until peas are tender, about 5 minutes. Serve hot.

Review: I didn't read the instructions well. This was billed as a stew, and I have a dislike for stew/soup/chili. So, I only used 2 cups broth and served this over a bed of baby spinach. I also didn't have enough pumpkin (using just what I carved out of my jack o' lantern), so I substituted with some butternut squash. It turned out great and I really liked it. Mmmm