Squash Stew With Tomatoes Garlic And Olives Recipe
Summary
Ingredients
| Extra virgin olive oil | 1 Tablespoon | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| 1 1/2 pounds hubbard or butternut squash, peeled, seeded and cut into 1" cubes | ||
| 1 cup nonfat tomato sauce | ||
| 1/4 cup vegetable stock or water | ||
| 4 imported black olives, pitted and sliced in half | ||
| Sage | 1 Teaspoon, chopped | |
| Pinch of ground nutmeg | ||
| Dash of hot-pepper sauce | ||
| 1 cup cooked or canned white navy or cannellini beans, rinsed and drained | ||
| Black pepper salt | 1 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.
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.
Chef
