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Greek Squash Stew

01 October

Serves 6

2 medium onions, sliced
1/3 cup olive oil
1 pound tomatoes, chopped
1 teaspoon sweetener
1/2 cup water
sea salt and pepper
2 pounds squash, cut in half lengthwise and sliced
1 teaspoon minced mint leaves
1 teaspoon minced dill (1/2 teaspoon dried)

1. In a saucepan over medium low-heat, gently stew the onions in the olive oil until soft, but not brown — about 10 minutes.

2. Add the tomatoes and sweetener and cook for another 10 minutes. Then pour in the water, add salt and pepper, and stir well.

3. When the tomato sauce has come to a boil, add the squash with the mint and dill. Cook gently about 15 minutes or until the squash is tender. Let stand for 20 minutes before serving.

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