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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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