Mediterranean Squash Braise
2 Tbsp butter (can sub olive oil, but the butter does something amazing to the flavor of the squash)
1/2 C chopped onion
3 C squash cut into 1″ chunks. The light green, not the dark green zucchini.
3 peeled, diced tomatoes (frozen fresh, ripe, tomatoes are easy to peel under hot water, and very easy
to chop)
1 cube vegetarian bouillon (contains salt)
Optional: 1 can drained, rinsed garbanzo beans
Black pepper to taste
Chopped parsley for garnish
In 2 Tsbp butter, saute 1/2 cup onion until translucent. Use a large sauce pan.
Add squash chunks. Stir fry on medium high heat for 2 minutes.
Add diced tomatoes, stir. Simmer, covered, over medium high heat until the liquid comes out of the veggies and the mixture gets soupy.
Add the bouillon and dissolve it into the mixture.
Optional: Add the garbanzos. Simmer until the squash is soft but not mushy.
Serve over hot rice. Delicious served as a side with grilled steak, chicken, or fish kabobs
(This is a great side to freeze for another day