South American Squash and Vegetable Ragoût

Joan Hunt


The filling can be made up to two days ahead, then baked in acorn squash shells just before serving.

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Serves 6


dried pitted apricots
dried pitted prunes
6 small
acorn or butternut squash
1 Tbsp
olive oil, plus more for coating squash
1 small
spanish onion, diced (1 cup)
3 clove
garlic, minced (1 tbs.)
2 tsp
dried oregano
1 small
red bell pepper, diced (1 cup)
1 14.5 oz can(s)
whole tomatoes, coarsely chopped, juice reserved
1 small
yukon gold potato, peeled and diced (1 cup)
1 small
sweet potato, peeled and diced (1 cup)
1/2 c
fresh or frozen corn kernels
1 15oz can(s)
kidney beans, rinsed and drained

Directions Step-By-Step

Place apricots and prunes in bowl, and cover with 1 cup boiling water. Soak 2 hours, or overnight. Drain, and coarsely chop fruit, reserving liquid.
Preheat oven to 350°F. Coat baking sheet with cooking spray. Cut circular opening in squash tops, and reserve tops. Cut small slices off bottoms of squash so they stand up straight. Scoop out and discard seeds and fiber from squash. Rub outsides of squash shells and lids with oil, and place on prepared baking sheet.
Heat 1 Tbs. oil in large saucepan over medium heat. Add onion, garlic, and oregano; sauté 2 to 3 minutes. Add bell pepper and tomatoes and juice; cook 2 to 3 minutes. Add potato, sweet potato, and reserved apricot-prune soaking liquid, and bring to a boil. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until potatoes are almost soft. Add corn and apricot-prune mixture, and simmer 2 to 3 minutes more. Add beans, and season with salt and pepper, if desired. Simmer 5 minutes more.
Ladle 1 cup stew into each hollowed squash; place lid on top. Bake 60 to 90 minutes, or until fork can easily pierce through squash.

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy