Recipe courtesy of Michel Nischan
Show: Cooking Live
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Ingredients

Directions

Heat the oil in a medium saucepot until hot. Add the onion and squash cubes, then saute until the onions are soft. Add the vegetable stock, bring to a slow simmer and cook until the squash is tender enough to puree. Season to taste with salt, pepper, sugar (if necessary) and ras al hannout.;

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Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

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