Summer Squash Ragout

  • 16 oz DIVINA Pitted Kalamata Olives, drained, rinsed
  • 2 tbsp Extra virgin olive oil (plus more for drizzling)
  • 4 cloves Fresh Garlic
  • 1/2 lb Yellow sunburst squash, cut into halves
  • 1/2 lb Green patty pan squash, cut into halves
  • 1/2 lb Zucchini, medium, halved lengthwise and cut into 1/2" pieces
  • 1 tsp Fine sea salt
  • 1 cup Fresh plum tomato puree
  • 1/8 tsp Red pepper flake
  • 1/2 tsp Sugar
  • 1 tbsp Fresh parsley, roughly chopped
  1. Place the rack in the center of the oven. Preheat oven to 375°F
  2. Place olive oil and garlic in an 8" × 11" or similar sized ovenproof baking dish. Heat until the garlic is lightly browned, 10-12 minutes.
  3. Add the squash to the pan and toss with a 1/2 teaspoon of salt. Bake the squash, tossing from time to time, until softened and lightly browned, 15-20 minutes
  4. Meanwhile, blend the tomato puree with a cup of water, red pepper flakes, remaining salt, and sugar
  5. Add tomato sauce to the squash and stir so it is evenly coated. Bake an additional 10 minutes or until the sauce is bubbling
  6. Remove from the oven, add the olives
  7. Transfer to a serving dish, drizzle with some oil and sprinkle the parsley on top
  8. Serve immediately

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