Pair these seasonal veggies with a crisp Sauvignon Blanc on a cool fall evening.
Servings: Makes 8 servings
  • 2 (2 1/2 pounds total) butternut squash , peeled and seeded
  • 1 red bell pepper
  • 1 small red onion
  • 2 small yellow squash
  • 2 small zucchini
  • Salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped garlic
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • Directions
    Dice vegetables into 1/2-inch pieces. Bring a large saucepan filled with water to a boil; add 1 teaspoon salt and butternut squash. Cover and cook 2 minutes, just until tender. Drain in a colander; rinse under cold water until cool. Drain again.

    In a 12-inch skillet, heat oil over a medium-high flame. Add bell pepper, onion and garlic; cook 4 minutes, until softened. Add yellow squash and zucchini; cook 4 minutes. Stir in butternut squash, 1 teaspoon salt, 1/4 teaspoon pepper, thyme and sage. Cook, stirring, 2 minutes, until heated through.


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