Squash Ragout

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Squash Ragout

 

1 medium butternut squash

1 large white onion, peeled and sliced

2-3 cloves garlic, peeled and minced

olive oil for sautéing

1- 1 1/2 cups white grape juice

1- 1 1/2 cups canned dice tomatoes

3 Tbs chopped fresh sage

3 cups chicken-style broth

1 tsp ground cinnamon

salt to taste

 

Peel and dice butternut squash, cutting into cubes 1/2 " in diameter. Sauté

the onions and garlic, in olive oil, on medium high heat until they start to

soften. Add the diced tomatoes and white grape juice and allow to cook down

for a couple of minutes. Add the squash, chopped sage and stock. Add

cinnamon and salt. Simmer until just tender. Serve with pasta or brown

rice. Enjoy!