Black Bean and Butternut Squash Chili

So here's my first official recipe, black bean & butternut squash chili from The Everything Vegan Cookbook.  What you'll need:
1 onion, chopped
3 cloves of garlic, minced
2 tablespoons oil (I used canola)
1 medium butternut squash, chopped into chunk (I ended up buying a pre-chopped squash from Trader Joe's)
2 15-ounce cans black beans, drained
1 28-ounce can stewed or diced tomatoes, undrained
3/4 cup water or vegetable broth (I used the broth)
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro (optional, I ended up using the dried)

1. In a large stock pot, saute onion and garlic in oil until soft.

2. Reduce heat and add remaining ingredients, except cilantro.

3. Cover and simmer for 25 minutes.  Uncover and simmer another 5 minutes.  Top with fresh or dried cilantro just before serving.

Serves 4.

The chili was very yummy, it just didn't heat up well the next day.