SOUTH AMERICAN SQUASH AND VEGETABLE RAGOûT
The filling can be made up to two days ahead, then baked in acorn squash shells just before serving.
Provided by Joan Hunt
Categories Other Main Dishes
Number Of Ingredients 13
Steps:
- 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.
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Locklan Trent
t_l9@gmail.comI'll give it another try with some modifications. I think it has potential.
Jan Klein
jan-klein22@aol.comOverall, it was an okay dish. Not bad, but not amazing either.
Akamanzi Joella
j_a44@hotmail.comThe dish turned out a bit too watery for my liking. I think I added too much liquid.
Isaiah Boyee
b_i@yahoo.comI found the instructions a bit confusing. It could have been written more clearly.
sumar khan
s_khan42@gmail.comThis dish was a bit too bland for my taste. I think it needed more seasoning.
Hanif Rind
rind_h4@yahoo.comThis recipe gets two thumbs up from me! It's a perfect blend of flavors and textures.
Orishe Amone
amoneo@hotmail.comI'll definitely be making this dish again and again. It's a new family favorite.
Osada
osada@gmail.com5 stars! This South American Squash and Vegetable Ragout is a culinary masterpiece.
Esmael Ali
esmael13@hotmail.co.ukHighly recommend! This recipe is a winner. Easy to follow and delivers amazing results.
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k14@yahoo.comThis dish is so versatile! I've tried it with different types of squash and vegetables, and it always turns out delicious.
Nakato Sharifah
s_nakato23@hotmail.comI served this ragout over quinoa instead of rice, and it was a fantastic combination. The nutty flavor of the quinoa really enhanced the dish.
Cheta Jennifer
jc@aol.comI added a touch of chili powder to give it a bit of a spicy kick. It turned out amazing! The heat complemented the sweetness of the squash perfectly.
Syco Mano
syco_m2@gmail.comThis ragout was a hit at my dinner party! Everyone raved about the rich flavors and the perfect balance of spices. Definitely a keeper!
Md Midul
midul_md@hotmail.comI'm not usually a fan of squash, but this dish totally changed my mind. The combination of spices and vegetables made it irresistible.
Shree Vella
vs@gmail.comThis recipe was a lifesaver for my busy weeknight dinner routine. Minimal prep, maximum flavor! The whole family loved it.
B Shores
s.b25@aol.comThe squash was the star of the show! It was perfectly tender and soaked up all the incredible flavors from the sauce. My family devoured it in minutes.
Issa Khan
i.khan38@hotmail.comAbsolutely loved the vibrant colors and textures of this dish! The vegetables retained their crunch while absorbing the delicious sauce, making it a feast for both the eyes and the palate.
M Hridoy
hridoym@yahoo.comThis South American Squash and Vegetable Ragout was a delightful journey for my taste buds! The blend of squash, vegetables, and aromatic spices created a symphony of flavors in every bite.