Cut the delicata squash in half. Scoop out the seeds. Cut the squash into 1 inch pieces. Set aside.
Peel the turnip. Finely dice it.
In a large skillet with high sides, heat the turnip and oil on medium. Cook for 5 minutes, stirring occasionally.
Add the chopped squash, salt, and ½ cup water to the skillet. Stir.
Cover with a lid. Cook for 10 minutes.
Meanwhile, cut the bell peppers into ½ inch pieces. Cut the tomatoes in half.
If the squash is softening, add the bell peppers, tomatoes, basil, thyme, oregano, paprika, black pepper, cayenne pepper, and ancho chili powder. Stir well.
Continue to cook with the lid on for another 10 minutes.
When it’s a stew consistency and the vegetables are soft, add ½ cup water. Stir.