Prep 30 mins
Cook 35 mins
This delicious vegetarian meal is perfect for a cool winter day. The recipe is from Cooking Light.
- 5 teaspoons olive oil, divided
- 3 cups diced and peeled butternut squash
- 2 cups leeks, sliced 1/2-inch thick
- 1 1⁄2 cups carrots, sliced 1-inch thick
- 1 1⁄2 cups parsnips, sliced 1/2-inch thick
- 1 cup celery, sliced 1/2-inch thick
- 10 garlic cloves, halved
- 2 bay leaves
- 2 fresh thyme sprigs
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 cup dry red wine
- 1⁄2 cup vegetable broth
- 1 (19 ounce) can chickpeas, drained
- 3⁄4 teaspoon salt, divided
- 1⁄2 teaspoon black pepper
- 1⁄4 cup chopped fresh parsley
- 6 portabella mushroom caps, sliced
- Heat 1 tablespoon oil in a Dutch oven over medium high heat.
- Combine squash and next 5 ingredients (squash through garlic) and sauté for 8 minutes or until lightly browned, stirring frequently.
- Add bay leaves and thyme sprigs, and stir in tomato paste.
- Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes.
- Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender.
- Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
- Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt.
- Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.
Always looking for great recipes with squash & leeks. We really enjoyed this one. I especially enjoyed the addition of the chickpeas. For a change I didn't have to adjust amount/ingredients, however, I didn't have the parsnips or mushrooms so I left them out this time. It was still great without, thanks for sharing your recipe.
The first time I made this, I tried to use dried thyme. I used too much and the flavor took over. Beware using dried thyme. The second time I made this, I left out the thyme. The other change I made was I used 1 1/4 cups of broth. I also added half the wine and held off on the flour and the other half cup of wine until everything had simmered and was tender. Mixing the flour and the half cup of wine, I added it at the end. Also added a teaspoon of salt. It was delicious. I substituted a sweet potato for the squash the second time and it worked out great.