Butternut Squash In Tomato Sauce Recipe
Butternut squash in tomato sauce is a herbed vegetable recipe. Cooked along with tomatoes and onions, the recipe is flavored with oregano, bayleaf and seasoned to taste.
Ingredients
| 1/2 tablespoon unsalted margarine | ||
| 1 medium size yellow onion, sliced | ||
| 1 medium size butternut squash seeded, cut into 1 inch cubes and peeled | ||
| 1 can low sodium tomatoes, with their juice | ||
| 2 teaspoons low sodium tomato paste | ||
| Orange rind | 1 Teaspoon, grated | |
| Bay Leaf | 1 | |
| Dried oregano | 1/2 Teaspoon, crumbled | |
| Black pepper | 1/8 Teaspoon | |
Directions
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.
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.
Chef
