6 tablespoons olive oil
1/2 cup cider vinegar
1/4 teaspoon salt
2 cloves garlic, minced
6 (1 ounce) butternut squash, sliced
1 large onion, coarsely chopped
2 large tomatoes, diced
1 cup kalamata olives, drained
1 tablespoon chili powder
1/2 teaspoon dry mustard
1/2 teaspoon sesame oil
1/2 teaspoon cumin seeds
Heat olive oil in large nonstick skillet over medium heat. Cook onions, garlic and mushrooms in oil until translucent. Stir in vinegar-salt mix and crushed flour. Let simmer for about 1-1/2 hours, stirring occasionally.
Combine vegetables, onion, tomatoes, kalamata olives, tomatoes, onion and vinegar. Cook, stirring occasionally, for about 30 minutes.
Lower heat in skillet over medium heat. Stir in cumin and saute for 2 minutes. Remove from skillet. Stir sauce into skillet with onion and garlic. Add vinegar, salt, garlic, chopped squash, onion, tomato slices, kalamata olives and tomato slices.
Return skillet to medium