Chef-Boy-I-Be-Illinois' Mediterranean Peas and Squash |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The inspiration for this came from a local Greek restaurant that had the most marvelous green beans in tomato sauce, and the fact that I had some peas and ever abundant squash to use. The sugar takes the edge off the tomato sauce and the cinnamon provides a nice contrast. This makes a very nice side dish. I hope you like it! Ingredients:
1 medium squash, trimmed and sliced into half moons |
1 cup frozen peas |
1 (14 1/2 ounce) can tomato puree |
1 medium onion, diced |
1 -2 garlic clove |
1 teaspoon sugar |
1/2 teaspoon cinnamon |
1/3 cup white wine |
1 teaspoon beef base |
1 tablespoon vegetable oil |
Directions:
1. Saute onion and garlic in oil until onion is transparent.
2. Add remaining ingredients and simmer until squash is tender, approximately 20 minutes.
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