Summer Squash Ragout

Soup Dinner

Full of texture, flavors, and veggies, this hearty ragout is the perfect nutritious hot meal. Salty, sweet, and satisfying!

16 ounces olives drained, rinsed

2 tablespoon extra virgin olive oil (plus more for drizzling)

4 cloves fresh garlic

1/2 pound yellow sunburst squash, cut into halves

1/2 pound green patty pan squash, cut into halves

1/2 pound zucchini, medium, halved lengthwise and cut into 1/2″ pieces

1 teaspoon fine sea salt

1 cup fresh plum tomato puree

1/8 teaspoon red pepper flake

1/2 teaspoon sugar

1 tablespoon Fresh parsley, roughly chopped

Place the rack in the center of the oven. Preheat oven to 375°F
Place olive oil and garlic in an 8″ × 11″ or similar sized ovenproof baking dish. Heat until the garlic is lightly browned, 10-12 minutes.
Add the squash to the pan and toss with a 1/2 teaspoon of salt. Bake the squash, tossing from time to time, until softened and lightly browned, 15-20 minutes
Meanwhile, blend the tomato puree with a cup of water, red pepper flakes, remaining salt, and sugar
Add tomato sauce to the squash and stir so it is evenly coated. Bake an additional 10 minutes or until the sauce is bubbling
Remove from the oven, add the olives
Transfer to a serving dish, drizzle with some oil and sprinkle the parsley on top
Serve immediately

Recipe and photo courtesy of FOODMatch

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