Winter Squash with Garlic and Tomatoes

Yield: 4 Servings


2 Tbsp Flying Olive Basil, Garlic, or a Flying Olive Single mild-medium Varietal Extra Virgin Olive Oil of Choice

¼-1 tsp Flying Olive Cayenne Red Chile Extra Virgin Olive Oil (HOT!), Harissa (med hot), or Chipotle (mild and smoky) olive oil (I used 1/4 tsp of Cayenne Red Chili and even to my wimpy taste buds, couldn’t taste any heat)

3 cloves of garlic, smashed and roughly chopped

1/3 cup fresh or canned tomatoes, roughly chopped

1 ½ lbs (about 4 cups) winter squash peeled, seeded, and cut into 2” cubes

¼ tsp salt

4 fresh basil leaves, roughly chopped, plus a sprig for garnish, if desired.


In a large skillet over medium-high heat, add the 2 kinds of Flying Olive EVOO’s of Choice and heat. Add the garlic and sauté for about 30 seconds to 1 minute until just golden brown.

Add the tomatoes, squash, salt, basil, and 1 cup of water. Bring to a boil. Turn down to a simmer. Cover the pan and cook for about 25-30 minutes, stirring every 5 minutes. When the squash is tender, you are ready to serve. Garnish, if desired, with a sprig of basil.

Inspired by a recipe in The Mediterranean Family Table: 125 Simple, Everyday Recipes Made with the Most Delicious and Healthiest Food on Earth. Angelo Aquisto, MD. Harper-Collins, 2015.

Submitted by Barb L.