Squash Stew With Tomatoes Garlic And Olives
|Extra virgin olive oil||1 Tablespoon|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Hubbard/Butternut squash||1 1⁄2 Pound, peeled, seeded and cut into 1inch cubes|
|Nonfat tomato sauce||1 Cup (16 tbs)|
|Vegetable stock/Water||1⁄4 Cup (4 tbs)|
|Black olives||4 , pitted and sliced into half (Imported)|
|Chopped fresh sage||1 Teaspoon|
|Ground nutmeg||1 Pinch|
|Hot pepper sauce||1 Dash|
|White navy beans/Cannellini beans||1 Cup (16 tbs), rinsed and drained (Cooked / Canned)|
|Black pepper||To Taste|
In a large, heavy saucepan over medium heat, heat the oil and saute the onions and garlic for 2 minutes, or until soft.
Add the squash, tomato sauce, stock or water, olives, sage, nutmeg and hot-pepper sauce.
Cover and simmer gently for 25 minutes, or until the squash is tender.
Add the beans; add salt and pepper to taste.