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Spicy Winter Ragout

Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.