I came across this recipe on New York Times website and I've been anxious to try it. It's supposed to be a summer dish but I figured we could make it work with butternut squash instead. Man, prepping 1/4" cubes of butternut squash is now my least favorite thing ever. What a pita. Still, at the end it was kind of worth it. Especially when Kenny told me he thought that it's one of the best things we've made together.
2 tablespoons olive oil
1 medium onion, chopped
5 garlic cloves, minced
1 large butternut squash, 1/4" diced
1 can, diced tomatoes, strained and liquid reserved
1 1/2 tsp salt
black pepper, to taste
Heat the oil in a large soup pot over medium heat, then add the onion. Cook until tender, about 5 minutes. Add the garlic and cook, stirring, for another minute or two. Stir in the squash and 1/2 teaspoon salt, and toss together until the squash is coated with oil and cook until the squash begins to soften, about 20 minutes. Add the tomatoes and more salt to taste (we used about 1 teaspoon) and turn the heat to medium-high. Stir often until the tomatoes have slightly cooked down. Add the juice from the tomatoes plus 1/4 cup water, stir together, and turn the heat back down to medium-low. Cook uncovered for 30 to 35 minutes, until the vegetables are soft and easy to mash.The mixture will cook down and begins to stick to the pot. From time to time, press on the squash with the back of your spoon so that it breaks down. Taste, adjust the salt, and add lots of pepper.
Using the back of your spoon, make four wells in the vegetable mixture and break an egg into each well. Cover the pot, and cook until the eggs have set, about six to eight minutes. The whites should be set, but the yolks should still be runny). Sprinkle with pepper and serve, using a spatula to dish out portions of pisto topped with an egg.