South American Squash and Vegetable Ragoût

1
Joan Hunt

By
@vegancook

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
Serves 6

Ingredients

  • 6
    dried pitted apricots
  • 4
    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

How to Make South American Squash and Vegetable Ragoût

Step-by-Step

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About South American Squash and Vegetable Ragoût

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



Show 1 Comment & Review

What To Do With Too Many Fresh Blueberries

What To Do With Too Many Fresh Blueberries


This weekend I found the tastiest blueberries. I may have gone a little overboard and bought way more than I can snack on. So, I decided to do a little recipe research and figure out how I could use the extra blueberries. “This is a great summer take-along dessert,” says Laurie Lenartowicz (Livingston, TN) about […]

14 Chocolate Chip Cookie Recipes You Need To Bake

14 Chocolate Chip Cookie Recipes You Need To Bake


Boy, chocolate chip cookies have come a long way since 1938 when Ruth Graves Wakefield whipped up the first batch. If you’re a purist, we’re sharing classic chocolate chip cookie recipes guaranteed to be a family favorite. But for those of you who like to experiment in the kitchen, there are a few twists on […]

13 Different Ways To Grill Chicken

13 Different Ways To Grill Chicken


When asked, “What’s for dinner?” and you answer chicken, you won’t get a sigh from your family if you say grilled chicken. No matter what cut of chicken your family likes, we’ve gathered an assortment of recipes to make all summer long. You’ll find grilled chicken breast, wing, and thigh recipes. Plus, a tasty recipe […]