Spicy Winter Ragout

Serves 4
preparation
45
minutes
cooking
60
minutes

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
shredded fresh sage leaves
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.
  2. Add the water. Cover and cook for 15 minutes or until the squash is fork-tender.
  3. Stir in the zucchini, tomatoes, salt, and Thai chili and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in sage and a few grinds of black pepper to taste.

 

Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 189
  • Calcium 99 mg
  • Carbohydrate 24 g
  • Cholesterol 0 mg
  • Fat 11 g
  • Fiber 5 g
  • Iron 2 mg
  • Protein 3 mg
  • Sat Fat 1 g
  • Sodium 637 mg
What does this mean? See Nutrition 101.