Ingredients
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 celery stalk, diced
2 1/2 pounds summer squash (patty pan)cut into 2" pieces
1 teaspoon fresh thyme
2 tablespoons dried chipolte
1 tablespoon cumin
1/2 tablespoon tumeric
1 teaspoon Worchestershire sauce
1/2 cup water
hot sauce, salt and pepper to taste
Preparation
Saute the onions, garlic, bell pepper and celery in the oil for about 5 minutes over medium low heat.
Add the squash.
Combine the remaining ingredients in a seperate bowl, stir, then add to the pan. Simmer on low for about 20 minutes.
Serve over whole grain toast.
