Spicy Winter Ragout

Name: Spicy Winter Ragout
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 fresh sage leaves, shredded; Freshly ground black pepper

12 ingredients

1 steps

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 fresh sage leaves, shredded
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. Add 1/2 cup chicken broth or water. Cover and cook 15 minutes or until the squash is fork-tender. Stir in the zucchini, tomatoes, salt, and chili and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the sage and a few grinds of pepper to taste.