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Harvest Vegetables

This is one of my favorite vegetable dishes. Visually it is like the palette of fall colors on a crisp New England day, and the flavors are scrumptious. Serve it as a vegetarian dish, or as a side dish with roast pork or chicken, or even with the Thanksgiving turkey. All the ingredients are in the markets now, of course. Enjoy!

This recipe makes 8 generous servings. To serve 4, halve all quantities except the broth, all of which is needed to cook the squash properly. Leftover vegetables can be reheated, and the dish is wonderful mixed with some cooked wild rice as a Thanksgiving potluck dish, too.

  • 1 small butternut squash or half a Kabocha (Japanese pumpkin), about 1 lb.
  • 2 tsp. olive oil or butter
  • 1 medium red onion, cut in large dice
  • 1 sprig fresh thyme, or 1/2 tsp. dry thyme leaves
  • 2 cloves garlic, minced
  • 1 large red bell pepper, cut in 1/2" squares
  • 2 medium zucchini, quartered vertically and cut into 3/4" pieces
  • 2 medium yellow summer squash, quartered vertically and cut into 3/4" pieces
  • 1/2 cup chicken broth salt and freshly ground pepper
  • freshly grated nutmeg

Microwave squash on “high” for 3 minutes, or until firm but beginning to cook. Remove from microwave, cool slightly and peel with a knife, making sure to remove all the rind. Halve and scoop seeds. Cut flesh into 3/4" dice.

Heat oil in heavy skillet. Add onions and thyme sprig, stir once and cover. Sweat, covered over medium heat, stirring every 2 minutes, for about 8 minutes or until beginning to brown. Be careful not to burn. Uncover pan and add garlic, and season with salt and a good quantity of pepper. Stir together for 1 minute. Add the cubes of butternut or kabocha squash. Stir gently to distribute evenly, cover and cook for 2 minutes. Stir gently and add red bell pepper pieces. Cook uncovered 1 minute. Stir gently and add both zucchini and summer squash. Add broth, turn heat to “high” setting and cook uncovered and undisturbed until broth is just evaporated. Taste for salt and pepper, and adjust. Grate a little bit of nutmeg over the vegetables, stir once gently and serve.