Skillet Squash

I love roasted vegetables, but to me they’re a nuisance. Fill two cookie sheets with chunks of veggies, after tossing with oil and herbs in a big bowl, bake nearly an hour, returning to toss a few times, and you get at most three servings.

So finding comparable flavor in Mark Bittman’s “Panfried Pumpkin” inspired me to turn it into a one-pot stovetop stew for a lot of hungry vegetarians. Ready in an easy hour.

• 4-5 Tablespoons vegetable oil
• 2-3 pound butternut squash or other winter squash, peeled, seeded and cut in 1-inch chunks (about 8 cups)
• Salt and ground black pepper
• 1 large onion, roughly chopped
• 1-2 Tablespoons finely chopped fresh garlic
• 1/4 teaspoon cayenne pepper flakes or chipotle powder
• 1 Tablespoon dried oregano or Italian herb blend
• 1/2 cup red wine or broth or water
• 28 oz. can tomatoes (cut up if whole), including liquid
• 15.5 oz. can chickpeas or other white bean, including liquid
• 8 oz. frozen chopped greens – optional — no need to thaw
• 1-2 cups zucchini or yellow squash, cut in chunks – optional

Heat medium to large Dutch oven over medium-high heat. Add 4 Tablespoons oil. Add about half of the butternut squash, arrange in single layer. Sprinkle with a little salt and pepper. Cook 4 minutes; do not stir. Turn and cook another 3-4 minutes; do not stir. With slotted spoon remove lightly browned squash to a medium mixing bowl and brown the remaining winter squash the same way. Remove that squash to the bowl.

Place onion in pot, add oil if needed, saute 2 minutes. Add garlic, pepper and herbs and saute 30 seconds. Add wine and scrape loose any bits stuck to the pan, 30 seconds. Stir in tomatoes and beans and their liquid, and optional greens. Bring to boil then reduce heat to low. Cover and simmer 7 minutes.

Stir in cooked butternut squash chunks and optional zucchini. Cover and simmer another 7 minutes. Taste, adding a little salt and pepper if needed.

Can serve with (or over) rice or pasta. Can garnish with sour cream, plain yogurt or Parmesan cheese. Makes 8 servings.

Adapted from “Panfried Pumpkin with Tomato Sauce” from How to Cook Everything Vegetarian by Mark Bittman