Spicy Winter Ragout

Real Simple
4 servings


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3 tablespoons olive oil
1 onion, thinly sliced
20-ounce package peeled butternut squash, cubed
4 garlic cloves, peeled and sliced
1 small bay leaf
1/2 cup chicken broth
1 small zucchini, halved lengthwise and cut into thin slices
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1 teaspoon kosher salt
1 Thai chili, sliced or 1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh sage leaves, shredded
Freshly ground black pepper


Over medium-low heat, add the oil to a large skillet with the onion, squash, garlic, and bay leaf, stirring occasionally, until the onion has softened. Add 1/2 cup chicken broth or water. Cover and cook 15 minutes or until the squash is fork-tender. Stir in the zucchini, tomatoes, salt, and chili and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the sage and a few grinds of pepper to taste.

Created date

October 2003

Nutritional Information

Calcium 99 mg
Calories 189
Caloriesfromfat 1 %
Carbohydrate 24 g
Cholesterol 0 mg
Fat 11 g
Fiber 5 g
Iron 2 mg
Protein 3 mg
Satfat 1 g
Sodium 637 mg