Squash Ragout

Serves 8

1 medium butternut squash
1 large white onion, peeled and sliced
2-3 cloves garlic, peeled and minced
olive oil for sauteing
1- 1 1/2 cups white wine
1- 1 1/2 cups canned dice tomatoes
3 Tbsp chopped fresh sage
chicken or vegetable stock to almost cover (about 3 cups)
1 tsp ground cinnamon
salt and pepper to taste

Cut through the squash right where the neck and the rounded part meet and,
standing it up on the flat end, carefully slice down the squash to remove
the skin. For safety and stability, make sure the squash is resting on a
flat side as you cut it into 1/2-inch, equal sized cubes. A serrated knife
works best for this, just make sure you're really careful! Saute the
onions and garlic, in olive oil, on medium high heat until they start to
soften. Throw in the diced tomatoes and white wine and let it cook down
for a couple of minutes. Then add the squash, chopped sage and stock. Add
a teaspoon or so of ground cinnamon and salt and pepper to taste and let
the squash simmer until it's cooked but not too soft! (Remember, the
squash will continue to cook even after you turn off the heat, so be sure
to use your judgement and don't over cook it). After about 15 minutes or
so try a piece of squash and, if it's al dente, take the ragout off heat
and serve!

HINTS:
This ragout is perfect for a vegetarian pasta dish or with risotto or any
meat or fish!

Source:
<http://www.rnews.com/food/Recipe_2004.cfm?ID=31332&rnews_story_type=37&floyd _story_type=3&category=1>


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