Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

south american squash and vegetable ragoût

(1 rating)
vegancook avatar
Recipe by
Joan Hunt
@vegancook
Youngsville, NC

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

(1 rating)
yield serving(s)

Ingredients For south american squash and vegetable ragoût

  • 6
    dried pitted apricots
  • 4
    dried pitted prunes
  • 6 sm
    acorn or butternut squash
  • 1 Tbsp
    olive oil, plus more for coating squash
  • 1 sm
    spanish onion, diced (1 cup)
  • 3 clove
    garlic, minced (1 tbs.)
  • 2 tsp
    dried oregano
  • 1 sm
    red bell pepper, diced (1 cup)
  • 1 14.5 oz can
    whole tomatoes, coarsely chopped, juice reserved
  • 1 sm
    yukon gold potato, peeled and diced (1 cup)
  • 1 sm
    sweet potato, peeled and diced (1 cup)
  • 1/2 c
    fresh or frozen corn kernels
  • 1 15oz can
    kidney beans, rinsed and drained

How To Make south american squash and vegetable ragoût

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT