Ingredients

The following ingredients have 4 Servings
  • 2 Tbsps olive oil
  • 5 ozs small shallots (sliced)
  • 1 clove garlic cloves (finely chopped)
  • 7 ozs Mushrooms (quartered)
  • 21 ozs Butternut squash (peeled, deseeded and diced)
  • 0.667 cup vegetable stock
  • 9 ozs tomatoes (peeled and diced)
  • 1 sprig Sage (chopped)
  • salt
  • peppers

Instruction

  • Heat the oil in a large frying pan and fry the shallots, garlic, mushrooms and squash for 3-4 minutes.
  • Pour in the stock, add the tomatoes, squash seeds and sage, stir well and cook over a medium heat for 15-20 minutes until the vegetables are tender. Season to taste with salt and pepper.