6 sl Bacon; cooked, crumbled
1 Onion; minced
1 cl Garlic; minced
1 md Tomato; peeled, chopped
2 Hot red peppers; minced
2 c Winter squash; peeled, cubed
3 c Beef broth or bouillon
1/4 ts Sugar
Salt & pepper
Parmesan cheese; for topping
Saute onion and garlic in bacon fat. Drain excess grease. Add tomato
and peppers. Simmer until liquid is reduced. Add squash chunks and
broth. Bring to boil; reduce heat and simmer for 25 minutes. Add
seasonings. Serve topped with bacon bits and Parmesan cheese.
Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977