Hearty Squash Stew - butternut squash

Method

• With a sharp knife, pierce the squash in 3 or 4 places.
• Microwave on high power for 2 to 3 minutes, or just until the squash starts to soften under the skin.
• To test, press with your thumb.
• Carefully cut the squash into quarters, scoop out and discard the seeds, and cut off and discard the peel.
• Cut the squash into 1" chunks.
• In a large saucepan over medium heat, warm the oil.
• Add the garlic and cook for 20 seconds or until fragrant.
• Add the squash, tomatoes (with juice), and water, cover the saucepan, and reduce the heat to medium low.
• Cook for 25 to 30 minutes, or until the squash is tender but not mushy, adding more water if necessary to keep the squash from sticking.
• Test for doneness by inserting the tip of a sharp knife in a piece of squash.
• With the back of a large spoon, break the tomatoes into smaller pieces.
• Rinse the kale, strip the leaves from the coarse stems, coarsely chop the leaves, and add to the saucepan.
• Add the sage and basil.
• Cook for 3 to 4 minutes, or until the kale softens.