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Ingredients

• 1 small butternut squash
• Extra virgin olive oil (EVOO), for drizzling, plus 3 tablespoons
• Salt and pepper
• 2 red bell peppers
• 1 small bulb fennel, a handful of fronds reserved, chopped
• 2 carrots, chopped
• 2-3 celery stalks from the heart, chopped, reserve leafy tops
• 2 medium red onions, chopped
• 4 cloves garlic, chopped
• 1 Fresno chili pepper, thinly sliced or chopped
• 2 sprigs rosemary
• A small handful of thyme
• 2 large bay leaves
• 1/2 cup dry white wine
• 1 can plum tomatoes (28-32 ounces)
• 1/2 teaspoon sugar
• 1 quart chicken stock or vegetable stock
• A small handful of flat leaf parsley
• A handful of basil or tarragon
• 3 tablespoons pistachios or pine nuts
• A handful of grated Parmigiano Reggiano cheese (optional)

Description

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