Tuscan-style Stewed Squash

3 tablespoons extra-virgin olive oil

2 celery stalks, finely chopped (1 cup)

1 medium red onion, finely chopped (1 cup)

3 medium carrots, finely chopped (1 cup)

3 cloves garlic, finely chopped

2 whole stems fresh rosemary

¼ teaspoon red pepper flakes

½ cup dry white wine

1-2 large butternut squashes, peeled, seeded and cut into 1-inch cubes (about 10 cups)

1 can (28 ounces) whole peeled tomatoes, liquid reserved

¾ cup vegetable or chicken stock

2 teaspoons salt

½ teaspoon freshly ground black pepper

Heat the oil in a medium stockpot over medium-low. Add the celery, onion, carrots, garlic, rosemary and red pepper flakes. Cook until vegetables have softened, stirring occasionally (add a splash of water if the ingredients stick), about 10 minutes.

Add the wine and cook for another 3 minutes. Add the squash and stir well to combine. Cook an additional 5 minutes, stirring occasionally.

One at a time, add the tomatoes, using your hands to crush them, and ½ cup of the reserved tomato liquid. Stir in the stock, then season with salt and pepper. Simmer (uncovered) for 20-30 minutes, or until squash is tender.

Serves eight to 10.

Cook's note: The vegetables can be chopped either by hand or in a food processor. If done in a food processor, process the vegetables separately to ensure that each is evenly chopped. This dish is best made one or two days in advance.

Associated Press