Acorn Mushroom Ragout

Name: Acorn Mushroom Ragout (Standard)
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 1 medium Acorn Squash-peeled, seeded, and cubed; 1 lb Cremini Mushrooms-sliced; 1 medium Yellow Onion-diced; 2 cloves Garlic-minced; 1 (28 oz) can Crushed Tomatoes; 1/2 cup Vegetable Broth; 1 tbsp Tomato Paste; 1 tsp Dried Thyme; 1/2 tsp Dried Rosemary; 2 tbsp Olive Oil; 2 tbsp Fresh Parsley-chopped

⏱1h

👥6

🔥320 cal

Easy

🍽️Italian

A hearty and flavorful ragout featuring acorn squash, mushrooms, and a simple tomato-based sauce, perfect for a cozy weeknight meal.

1 medium Acorn Squash-peeled, seeded, and cubed

1 lb Cremini Mushrooms-sliced

1 medium Yellow Onion-diced

2 cloves Garlic-minced

1 (28 oz) can Crushed Tomatoes

See all 13 ingredients ↓

(0 reviews)

⏱1h

👥6

🔥320 cal

Easy

🍽️Italian

A hearty and flavorful ragout featuring acorn squash, mushrooms, and a simple tomato-based sauce, perfect for a cozy weeknight meal.

#Fall #Vegetarian #Comfort Food

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Yellow Onion and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Add Cremini Mushrooms and cook until browned and softened, about 8-10 minutes.
Add Acorn Squash and cook for 5 minutes, stirring occasionally.
Stir in all Sauce ingredients. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the squash is tender.
Season with Salt and Black Pepper to taste.
Stir in Fresh Parsley before serving.

Ingredients

1 medium 600 g Acorn Squash-peeled, seeded, and cubed
1 lb 450 g Cremini Mushrooms-sliced
1 medium 150 g Yellow Onion-diced
2 cloves 6 g Garlic-minced
1 (28 oz) can 794 g Crushed Tomatoes
1/2 cup 120 mL Vegetable Broth
1 tbsp 15 mL Tomato Paste
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Dried Rosemary
Salt To taste
Black Pepper To taste
2 tbsp 30 mL Olive Oil
2 tbsp 30 mL Fresh Parsley-chopped

Equipment

Large pot or Dutch oven
Cutting board
Knife

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Yellow Onion and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Add Cremini Mushrooms and cook until browned and softened, about 8-10 minutes.
Add Acorn Squash and cook for 5 minutes, stirring occasionally.
Stir in all Sauce ingredients. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the squash is tender.
Season with Salt and Black Pepper to taste.
Stir in Fresh Parsley before serving.

Nutrition per serving

Calories 320

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Acorn Mushroom Ragout

Acorn Mushroom Ragout

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