1 tablespoon oil
2 cups (1 small) butternut squash, peeled, cubed 1/2 inch thick
1 medium onion cut into small wedges
1 tsp. minced garlic
1/4-cup fresh chopped parsley
1/2 medium green or red pepper, cut into 1-inch pieces
2 (14 1/2 ounce) diced tomatoes, undrained
15 ounce can Garbanzo beans, rinsed and drained
1/2 tsp. salt
1/8-1/4 tsp. crushed red pepper
1 cup frozen peas
1 small zucchini or summer squash, sliced 1/4 inch
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| In large pan or Dutch oven heat oil; add squash, onion and garlic. Cook over medium high heat, stirring, until onion is crisply tender; about 4-5 minutes. Add all remaining ingredients except peas and zucchini. Continue cooking until mixture just comes to a boil (3-5 minutes). Reduce heat to medium. Cover; cook, stirring occasionally, 12 minutes. Uncover; add peas and zucchini or summer squash. Continue cooking, stirring occasionally, until vegetables are tender and liquid is reduced. Serve with couscous, small pasta or rice. Note: You can also use Northern or Black Beans with this recipe. Recipe from Brenda Hyde of http://www.oldfashionedliving.com
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