This is an easy side dish to use up winter squash and green peppers.

Start by cutting onions - as few or as many as you like - I use two medium ones - and sauté until brown around the edges in a couple of squirts of extra virgin olive oil. When translucent, add cut-up winter squash and green peppers, washed and patted dry with clean dish towels:

1/2 cup of either water, chicken broth or wine, and cover.

Cook on low for about 20 minutes. Add 1 tsp garlic powder or regular salt.

You can serve either hot or cold.

I prefer this dish cold but it's also wonderful warm right out of the pan.

Makes about 4 servings.