Spicy Winter Ragout
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
693
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).