Curried Pumpkin Harvest Skillet

2 Tbsp butter
1 medium sweet onion, sliced into thin wedges
1 garlic clove, minced
2 1/2 tsp curry powder
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 small pumpkin (about 3 lbs) seeds cleaned out, cut into wedges, peeled, then cut into 1 inch pieces
3 medium red potatoes, scrubbed, then cut into 1 inch pieces
1 1/2 cups chicken broth
3/4 cup golden raisins
1 cup frozen sweet green petite peas

In a large heavy skillet over medium-high heat, melt butter, then add onion slices, and cook until starting to soften and brown, about 5 minutes.
Add garlic to skillet and cook 1 minute, stirring regularly.
Stir in the curry powder, kosher salt, and black pepper.
Now add pumpkin and potatoes and cook, stirring, for 5 minutes.
Reduce the heat to low and add the broth and raisins, stirring to combine, then cover and simmer slowly for 15 to 20 minutes or until veggies are tender.
Uncover the skillet and stir in the frozen peas; remove from heat, cover, and let stand for 1 minute.
Serve hot out of the skillet.