Acorn Mushroom Ragout

Name: Acorn Mushroom Ragout (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1 medium Acorn Squash-peeled, seeded, and cubed; 8 oz Cremini Mushrooms-sliced; 4 oz Shiitake Mushrooms-stems removed, sliced; 1 medium Yellow Onion-diced; 3 cloves Garlic-minced; 1 stalk Celery-diced; 1 (28 oz) can Crushed Tomatoes; 1/2 cup Vegetable Broth; 1/4 cup Dry Red Wine; 1 tbsp Tomato Paste; 1 tsp Dried Thyme; 1/2 tsp Dried Rosemary; 1 Bay Leaf Bay Leaf; 3 tbsp Olive Oil; 2 tbsp Fresh Parsley-chopped; 1 tbsp Butter

⏱1h 15m

👥6

🔥350 cal

Medium

🍽️Italian

A richer and more complex ragout featuring acorn squash, a blend of mushrooms, and a red wine-infused tomato sauce.

1 medium Acorn Squash-peeled, seeded, and cubed

8 oz Cremini Mushrooms-sliced

4 oz Shiitake Mushrooms-stems removed, sliced

1 medium Yellow Onion-diced

3 cloves Garlic-minced

See all 18 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥350 cal

Medium

🍽️Italian

A richer and more complex ragout featuring acorn squash, a blend of mushrooms, and a red wine-infused tomato sauce.

#Fall #Vegetarian #Comfort Food #Wine

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Yellow Onion and Celery and cook until softened, about 7 minutes.
Add Garlic and cook for 1 minute more.
Add Cremini Mushrooms and Shiitake Mushrooms and cook until browned and softened, about 8-10 minutes.
Add Acorn Squash and cook for 5 minutes, stirring occasionally.
Deglaze the pot with Dry Red Wine, scraping up any browned bits from the bottom.
Stir in all remaining Sauce ingredients. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the squash is tender.
Remove Bay Leaf before serving.
Stir in Butter and Fresh Parsley before serving.

Ingredients

1 medium 600 g Acorn Squash-peeled, seeded, and cubed
8 oz 225 g Cremini Mushrooms-sliced
4 oz 115 g Shiitake Mushrooms-stems removed, sliced
1 medium 150 g Yellow Onion-diced
3 cloves 9 g Garlic-minced
1 stalk 10 g Celery-diced
1 (28 oz) can 794 g Crushed Tomatoes
1/2 cup 120 mL Vegetable Broth
1/4 cup 60 mL Dry Red Wine
1 tbsp 15 mL Tomato Paste
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Dried Rosemary
1 Bay Leaf 2 g Bay Leaf
Salt To taste
Black Pepper To taste
3 tbsp 45 mL Olive Oil
2 tbsp 30 mL Fresh Parsley-chopped
1 tbsp 15 mL Butter

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 Celery and cook until softened, about 7 minutes.
Add Garlic and cook for 1 minute more.
Add Cremini Mushrooms and Shiitake Mushrooms and cook until browned and softened, about 8-10 minutes.
Add Acorn Squash and cook for 5 minutes, stirring occasionally.
Deglaze the pot with Dry Red Wine, scraping up any browned bits from the bottom.
Stir in all remaining Sauce ingredients. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the squash is tender.
Remove Bay Leaf before serving.
Stir in Butter and Fresh Parsley before serving.

Nutrition per serving

Calories 350

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Acorn Mushroom Ragout

Acorn Mushroom Ragout

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