4 Mexican Squash, cut into quarters and 1/4" slices

2T olive oil

2T cumin

2T oregano

6C (or pint + quart jar) fire roasted tomatoes

1/4 red wine each jar to rinse them out

sprinkling of salt & white pepper

1/2tsp chipole pepper

1/2tsp truffle salt

bunch of swiss chard leaf and stems, cut up (~ 1.5-2 quarts)

Heat olive oil over medium high heat in 5 qt pan/pot.

Add cumin & oregano and toast, stirring constantly - don't let it burn.

Add squash, stir well to coat, add more olive oil if necessary, saute until starting to get tinder.

Add tomatoes, rinsing each jar with about 1/4 C red wine.

Add rest of spices (chipotle pepper & truffle salt) and simmer to reduce to your liking.

Reduce heat to medium low to continue to cook off more water.

Any other veggies which are desired may be added.