Winter squash are available nearly year round and there’s something hearty and comforting about eating them that seems perfect for colder months.
Next, dice onion and zucchini and chop mushrooms. Add olive oil to a large pan over medium to medium-high heat. Add onion and mushrooms to the pan, cook for 3-4 minutes or until onion is translucent. Add zucchini to the pan and turn the temperature down to medium-low. Season with cumin, garlic powder, paprika, and Italian seasoning. Add salt and pepper to taste. Stir all ingredients to combine and add the juice of half a lemon and white wine vinegar to vegetables to deglaze the pan. Stir in sun-dried tomatoes and pine nuts. Cook until vegetables are tender.