Name: Acorn Mushroom Ragout (Standard)
Prep time: 24 min
Cook time: 36 min
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

Recipe tier

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

Total 1h

Serves 6

Steps 8

Ingredients 13

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Dinner party · 76 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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

Equipment

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Instructions

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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.