Ingredients

Preparation 20 minutes, cooking time 35 minutes

2 tablespoons vegetable oil
1 large onion, peeled, halved lengthwise and sliced into thin crescents
2 cloves garlic, peeled and minced
2 tablespoons curry powder
1 1/4 pound butternut squash, peeled and cut into bite-size chunks
2 teaspoons sugar
1/2 teaspoon salt
14 1/2-ounce can diced tomatoes with chilies
1 cup water
1 pound halibut fillets
3/4 cup pecan halves
2 tablespoons chopped fresh cilantro
4 servings cooked white rice

Directions

In a large Dutch oven, heat oil over medium heat. Add the onion and saute until soft, about 5 minutes. Stir in garlic and curry powder and saute another minute. Add the squash, sugar and salt and cook 3 minutes.

Stir in the tomatoes and water. Cover stew mixture and heat to boiling. Reduce heat to simmer and cook, covered, 20 minutes or until squash is tender. (Preparation up to this point can be done ahead of time.)

Meanwhile, season the fish on both sides with salt and pepper and cut into 1-inch chunks. Toast the pecan halves. When the squash is tender, gently place the fish and pecans in the pot and ladle some of the pan juices over them. Cover and simmer just until the fish is cooked through 5 to 7 minutes. Fold in 1 tablespoon cilantro. To serve, ladle stew over white rice and sprinkle with remaining cilantro. (Note: It's best to add fish, pecans and cilantro just a few minutes before serving.) Makes 4 servings.

Nutrition information per serving (without rice): 402 cal., 28 g pro., 31 g carbo., 8 g fiber, 14 g fat (2 g saturated fat), 36 mg chol., 498 mg sodium.