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Squash Stew With Tomatoes Garlic And Olives

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Ingredients
  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)
  Salt To Taste
  Black pepper To Taste
Directions

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.

Recipe Summary

Method: 
Stir Fried
Ingredient: 
Vegetable

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