Butternut squash in tomato sauce with apaki
1kg of diced butternut squash
2 medium-sized onions
2 garlic cloves (finely chopped)
1kg of diced tomatoes
2 finely-chopped tomatoes
½ glass of olive oil
Brown the onions and the garlic in the olive oil. Next, sauté the potatoes, add the tomatoes and set aside for 10-15 minutes to soften up. Then add the squash and simmer until the mixture gets creamy. Just before turning the cooker off, add salt, pepper and cumin.
Heat a bit of olive oil in a frying pan and add the apaki. Let it release its aromas and serve garnished with a little olive oil from the frying pan.