Spicy Winter Ragout

• 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

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.

olive oil, onion, butternut squash, garlic, bay leaf, chicken broth, zucchini, tomatoes, kosher salt, chili, sage, freshly ground black pepper

Taken from www.myrecipes.com/recipe/spicy-winter-ragout (may not work)