Ingredients:
1 medium onion, finely diced
3 tbsn olive oil
4 cloves garlic, finely chopped
1/2 tspn paprika
1/2 butternut squash, peeled and cut in ½ inch thick strips
1 branch fresh rosemary
1/2 c. black olives (dry-cured Moroccan or kalamata), pitted
1/2 c. white wine
salt & pepper
Directions:
In a saucepan, sauté the onion in the olive oil. When the onion is soft, add the garlic and cook 5 more minutes over medium heat. Stir in the paprika, then add the squash. Cover and simmer for 5 to 10 minutes. Add the rosemary, olives and wine. Cover again and continue cooking until nearly done. The squash should be slightly firm., especially if the stew is going to be reheated. Season w/ salt and pepper.
