Spicy Winter Ragout
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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 the water. Cover and cook for 15 minutes or until the squash is fork-tender.
- 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.
Nutritional Information
- Per Serving
- Calories 189
- Calcium 99mg
- Carbohydrate 24g
- Cholesterol 0mg
- Fat 11g
- Fiber 5g
- Iron 2mg
- Protein 3mg
- Sat Fat 1g
- Sodium 637mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
When substituting dried herbs for fresh ones, use about a third of the amount called for in the recipe.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
