This is much more delicious than it looks on paper!

2 1/2 cups minced onion

2 cloves garlic, chopped

1/4 cup olive oil

4 lbs winter squash, peeled and seed and cut into 1" cubes (10 c.) (I like butternut) 

2 large tomatoes, chopped

1 tsp dried oregano

1 1/2 tsp salt

1/4 tsp white pepper

1/2 cup water

1 cup fresh or frozen sweet corn kernels

1 cup fresh or frozen shelled baby peas

OPTIONAL:

grated white vegan "cheese"

pitted kalamata or Peruvian alfonso olives

Sauté the garlic and onions in the olive oil in a heavy pot for about 8 minutes, or until softened

.

Add the squash, tomatoes, oregano, salt, pepper, and water to the pot.  Cover and cook on low 25 minutes. 

Add the corn and peas.  Cover and cook just til the peas are done.  Add Optionals, if you wish.  Taste for salt and pepper.

Serve with rice.

Nutrition (per serving without optionals): 299.6 calories; 28% calories from fat; 9.8g total fat; 0.0mg cholesterol; 515.7mg sodium; 1405.7mg potassium; 54.0g carbohydrates; 9.5g fiber; 13.3g sugar; 6.3g protein; 6.0 points.

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