Heat a large skillet or pot over medium heat. Add the cumin seeds and toast for about 60 seconds. Then add the olive oil and onions and saute for about 5 minutes or until soft.
Add garlic, oregano, cinnamon, and jalapeno. Saute for a minute more.
Add the squash, tomatoes, water, and salt. Stir, then cover and simmer for about 20 to 30 minutes or until squash is tender.
Taste and adjust salt or seasonings if necessary. Serve.
Recipe Notes
Recipe from http://www.nourishingmeals.com/2008/12/spicy-butternut-squash-stew.html, retrieved Nov. 2010.