Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

This delicious vegetarian meal is perfect for a cool winter day. The recipe is from Cooking Light.

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon oil in a Dutch oven over medium high heat.
  2. Combine squash and next 5 ingredients (squash through garlic) and sauté for 8 minutes or until lightly browned, stirring frequently.
  3. Add bay leaves and thyme sprigs, and stir in tomato paste.
  4. Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes.
  5. Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender.
  6. Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
  7. 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.
  8. Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.

Reviews

(2)
Most Helpful

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.

Mustang Sally 54269 July 01, 2009

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.

cshipley10 December 21, 2008

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