Heat the butter and olive oil. Add the diced carrot, onion and bell pepper. Sprinkle with sugar, salt and pepper. Cook over low heat until the onion starts to turn translucent.

Add the squash and pesto (pesto contains garlic that’s why garlic is no longer included among the ingredients). Toss to coat all the vegetables with pesto.

Pour in a cup of tomato sauce. Sprinkle in the oregano. Add the black olives and bay leaf. Stir. Taste. Add salt and pepper as needed.

Cook over very low heat, covered, until the vegetables are done. Should take about 15 minutes. Check after 10 minutes, if the mixture looks too dry, add the rest of the tomato sauce. Check the seasonings too and add salt or pepper, or both, if needed. Garnish with chiffonaded basil before serving.