Braised Mexican-Spiced Vegetables

Ingredients

 * 1 tsp. ground coriander
 * 1 tsp. chili powder, preferably Mexican
 * 3 cups peeled, cubed winter squash ( 3/4-inch pieces)
 * 1/2 tsp. salt, or more to taste
 * 1 medium red bell pepper, cut into 3/4-inch squares
 * 1 cup frozen corn
 * 1 tsp. fresh lime juice
 * Fresh cilantro sprigs for garnish (optional)
 * 1 tsp. dried oregano
 * 1 Tbs. vegetable oil
 * 5 scallions, cut into 1-inch pieces
 * 1 stalk celery, thinly sliced on diagonal
 * 10 large tomatillos (8 oz.), husked, rinsed and quartered
 * 2 medium cloves garlic, minced

Directions
In medium saucepan, heat oil over medium heat. Add scallions and celery and cook, stirring occasionally, until softened, about 4 minutes. Add tomatillos, garlic, oregano, coriander and chili powder and cook, stirring occasionally, 4 minutes.

Stir in 1 1/2 cups water, cover, increase heat to high and bring to a boil. Add squash and salt and return to a boil. Reduce heat to medium-low, cover partially and simmer 5 minutes. Stir in bell pepper and continue simmering, partially covered, until squash is almost tender, 3 to 5 minutes.

Stir in corn and simmer, partially covered, until all vegetables are just tender, about 5 minutes. Remove from heat and stir in lime juice and a little more salt if necessary. Serve hot, garnished with cilantro if desired.