Butternut Squash In Tomato Sauce
|Unsalted margarine||1⁄2 Tablespoon|
|Yellow onion||1 Medium, sliced|
|Butternut squash||1 Medium, seeded, cut into 1 inch cubes and peeled|
|Low sodium tomatoes||1 Can (10 oz) (With Their Juice)|
|Low sodium tomato paste||2 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
In a heavy 10 inch nonstick skillet, melt the margarine over moderate heat; add the onion and cook, uncovered, until it is soft about 5 minutes.
Add the squash, cover, and cook over moderately low heat for 5 minutes.
In an electric blender or food processor, puree the tomatoes for 25 seconds.
Add to the skillet along with the tomato paste, orange rind, bay leaf, oregano, and pepper; cover and bring to a simmer.
Continue to let the mixture bubble gently, stirring occasionally, for 20 minutes or until the squash is tender.
Remove the bay leaf.