Serves 10 

Ingredients:
2 acorn squash or the necks of two butternut squash, cut into spare rib shape
1 medium onion, finely diced
2 stalks celery, finely diced
8 cloves garlic, minced
2 ounces tomato paste
¾ cup extra virgin olive oil
1 tablespoon oregano, chopped
2 tablespoons thyme, minced
½ cup red wine
2½ cups vegetable stock

1. Heat olive oil in a medium saucepan over medium heat, then add the squash to the pan. Sear the butternut on both sides for 3-4 minutes.
2. Once completely browned, remove the squash from the pan and set aside.
3. Add the diced vegetables and herbs to the pan, and let cook for 5 minutes. Add the tomato paste, then cook an additional 5 minutes.
4. Deglaze the pan with the red wine, then add the stock and bring to a boil. Once boiling, reduce heat to simmer, add squash, cover and leave untouched for 12 minutes. 5. Test butternut with a cake tester or a knife to make sure it is fully cooked. The butternut should be slightly soft and easy to pierce but not fall apart completely. When cooked, remove from braising liquid and serve.

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