We put this over a plate of gnocchi or pasta.
Salsa di Zucca (Italian)
1 organic butternut squash
4 cloves of garlic
1 fresh red chile or 1 Tbs. (15 ml) chile powder or less to taste
4 sprigs of fresh rosemary or 4 tsp. (20 g)
olive oil
1 organic vegetable bouillon cube
1. Peel the squash, cut it in half lengthwise and remove the seeds.
2. Slice the squash in 1/4 inch (60 mm) thick
3. Peel the garlic and chop with the chile and rosemary leaves. Put into a large casserole pan on medium heat with a some oil to fry for a minute.
4. Add the squash, crumble in the bouillon cube, and cover with 2 cups (480 ml) of boiling water.
5. Simmer with the lid on for 25-30 minutes, until the squash breaks up and have thick sauce. Stir occasionally.
-modified Jamie Oliver's Comfort Food
