Best 6 South American Squash And Vegetable Ragoût Recipes

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Embark on a culinary journey to South America with our exquisite squash and vegetable ragot, a symphony of vibrant flavors and textures. This hearty and flavorful dish showcases the diverse culinary traditions of the region, blending fresh vegetables, savory spices, and the rich, nutty flavor of squash. With three delectable variations, each offering a unique twist on the classic recipe, this ragot is a versatile dish that caters to various dietary preferences and flavor profiles.

The first recipe presents a traditional South American squash and vegetable ragot, featuring a medley of fresh, seasonal vegetables simmered in a flavorful broth. This vegetarian delight is a wholesome and satisfying meal that captures the essence of South American cuisine.

For those who prefer a heartier option, the second recipe introduces a beef and squash ragot. Tender pieces of beef are braised in a savory sauce, complemented by the sweetness of squash and an array of aromatic spices. This dish is a perfect balance of protein and vegetables, making it a satisfying and nutritious choice.

Lastly, the third recipe caters to those with dietary restrictions or preferences for a vegan lifestyle. The vegan squash and vegetable ragot is a delightful plant-based dish that showcases the versatility of vegetables. With a combination of colorful vegetables, creamy coconut milk, and a medley of spices, this ragot is a flavorful and satisfying meal that caters to various dietary needs.

Let's cook with our recipes!

SOUTH AMERICAN SQUASH AND VEGETABLE RAGOûT



South American Squash and Vegetable Ragoût image

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

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

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.

SPRING VEGETABLE RAGOûT



Spring Vegetable Ragoût image

Categories     Soup/Stew     Vegetable     Side     Vegetarian     Mint     Pea     Carrot     Squash     Spring     Healthy     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 14

1/2 pound fiddleheads,* cleaned (procedure follows)
1/2 pound "baby" pattypan squash,* trimmed
1/2 pound baby carrots, trimmed
3/4 cup shelled fresh peas
1/2 stick (1/4 cup) unsalted butter
1/2 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed
2 thyme sprigs
1 bay leaf
1 cup chicken broth
1/4 pound fresh morels,* washed well, patted dry, and trimmed
3 tablespoons minced fresh parsley leaves
1 1/2 tablespoons minced fresh mint leaves
1 large garlic clove, minced
*available seasonally at specialty produce markets and some supermarkets

Steps:

  • In a kettle of boiling salted water boil the fiddleheads for 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the squash and the carrots for 3 minutes, or until they are crisp-tender, transfer the vegetables with the slotted spoon to the bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the peas for 2 to 3 minutes, or until they are just tender, and drain them.
  • In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf, 1/4 cup of the broth, and salt and pepper to taste and simmer the mixture, covered, for 5 minutes. Add the morels, halved lengthwise or sliced crosswise, and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute. Add the peas, the parsley, the mint, and the garlic, simmer the ragout, covered, for 1 minute, and stir in the remaining 2 tablespoons butter, cut into bits, stirring until the butter is just melted. Discard the bay leaf and season the ragout with salt and pepper.
  • To clean fresh-picked fiddleheads:
  • Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached. Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings. Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them. The fiddleheads keep, covered and chilled, for 1 week.

SUMMER VEGETABLE RAGOûT



Summer Vegetable Ragoût image

Categories     Soup/Stew     Vegetable     Side     Sauté     Quick & Easy     Wheat/Gluten-Free     Summer     Simmer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 9

3 garlic cloves, minced
3 tablespoons olive oil
white and pale green parts of 12 scallions, cut crosswise into 1 1/2-inch-long pieces
1/2 pound baby zucchini (about 22), halved lengthwise
1/2 pound baby yellow pattypan squash (about 22), halved lengthwise
1 1/2 cups fresh corn (cut from about 3 ears)
1 cup chicken broth
3 cups vine-ripened small cherry tomatoes, halved
2 teaspoons chopped fresh tarragon leaves

Steps:

  • In a 12-inch heavy skillet sauté garlic in oil over moderately high heat, stirring just until fragrant. Add scallions, zucchini, pattypan squash, corn, and salt and pepper to taste and sauté, stirring occasionally, until zucchini and squash are golden in spots, about 4 minutes.
  • Add broth and simmer ragout, covered, 3 minutes, or until squash is just tender. Add tomatoes and tarragon and simmer, covered, 1 minute, or until tomatoes are softened.
  • Season ragout with salt and pepper and serve warm or at room temperature.

BASIC VEGETABLE RAGOUT



Basic Vegetable Ragout image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced
1 medium zucchini, medium diced
1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced
1 28-ounce can plum tomatoes, chopped, juice reserved
1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced
1 cup brown rice, cooked in 3 cups salted water
1/2 cup grated Parmesan cheese

Steps:

  • In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.

SUMMER VEGETABLE RAGOUT WITH CARROT-GINGER SAUCE



Summer Vegetable Ragout With Carrot-Ginger Sauce image

Recipe for eggplant, squash, green beans, and corn in a fragrant sauce made with Madras curry powder, carrot juice, and ginger.

Provided by Quinn Hatfield

Categories     Soup/Stew     Ginger     Vegetarian     High Fiber     Curry     Corn     Eggplant     Green Bean     Arugula     Chickpea     Squash     Summer     Healthy     Low Cholesterol     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Carrot-Ginger Sauce:
3 tablespoons vegetable oil, divided
1 small onion, chopped (about 1 cup)
1 small carrot, peeled, chopped
1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly
1 1-inch piece unpeeled fresh ginger, thinly sliced
1 small Granny Smith apple, peeled, finely chopped (about 1 cup)
2 tablespoons curry powder (preferably Madras)
2 1/2 tablespoons all purpose flour
2 cups fresh carrot juice
Vegetables:
1 1/2 pounds eggplants (about 2 medium), peeled, cut into 1-inch cubes
5 tablespoons vegetable oil, divided
1 pound assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces
1 pound green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths
4 ears of corn, husked
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
2 cups (packed) arugula
1/4 cup torn fresh basil
Test-Kitchen Tip: To release the most flavor from the lemongrass stalk, it's important to coarsely chop and flatten it.

Steps:

  • For sauce:
  • Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes. Add apple and curry powder; saut�� until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes. Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes. Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Season to taste with salt and freshly ground pepper. DO AHEAD: Sauce can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before using.
  • For vegetables:
  • Preheat oven to 400&def;F. Place eggplant cubes in large bowl. Add 3 tablespoons oil and toss to coat; sprinkle with salt. Spread eggplant cubes in even layer on large rimmed baking sheet. Toss squash and remaining 2 tablespoons oil in same bowl. Sprinkle with salt and pepper. Spread squash in even layer on another large rimmed baking sheet. Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant. Remove baking sheets with vegetables from oven and set aside. Fill large bowl with water and ice. Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans. Using tongs, transfer beans to bowl of ice water to cool. Drain. Maintain boiling water in same pot; add corn. Cook until corn is just tender, about 5 minutes. Drain corn. Cool slightly. Cut kernels off corn cobs; discard cobs. DO AHEAD: Vegetables can be made 4 hours ahead. Combine all vegetables on large rimmed baking sheet. Let stand at room temperature.
  • Preheat oven to 400°F. Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes.
  • Combine hot vegetables and hot carrot-ginger sauce in large bowl. Season to taste with salt and pepper. Stir in arugula and basil.

WHITE BEAN, SUMMER SQUASH AND TOMATO RAGOUT



White Bean, Summer Squash and Tomato Ragout image

Serve this hearty ragout on its own or with pasta or whole grains.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 pound cannellini beans or dried lima beans, rinsed, picked over and soaked if desired
1 medium or large onion
4 garlic cloves, 2 peeled and crushed, 2 minced
A bouquet garni made with a bay leaf, a couple of sprigs of thyme and parsley, and a Parmesan rind
5 cups water
Salt to taste
2 tablespoons extra virgin olive oil
1 1/2 pounds mixed summer squash, diced
1 pound tomatoes, grated, or peeled, seeded and chopped
Freshly ground pepper
1 teaspoon fresh thyme leaves
1 to 2 tablespoons slivered fresh basil or mint
Freshly grated Parmesan for serving

Steps:

  • Soak the beans if desired. I do not recommend soaking lima beans, as their skins detach too easily when you soak them. I usually do soak cannellinis. Cut the onion in half. Chop one half and set aside.
  • Combine the beans, the onion half that isn't chopped, the 2 crushed garlic cloves and the bouquet garni in a large saucepan. Add 5 cups of water, bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and simmer for another hour, until the beans are tender. Taste the broth and adjust seasoning. Remove the onion and the bouquet garni and discard
  • Meanwhile, in a large casserole or deep, wide skillet, heat the olive oil over medium heat and add the chopped onion. Cook, stirring often, until it is tender, about 5 minutes, and add the minced garlic and a generous pinch of salt. Cook, stirring, for about 30 seconds, until the mixture is fragrant, and add the summer squash. Turn up the heat slightly so that the squash begins to cook right away, and sauté until it begins to soften, about 3 minutes. Season to taste with salt and pepper, and add the thyme and the tomatoes. Cook, stirring often, for 5 minutes, until the tomatoes have begun to break down. Turn the heat to medium, season with salt and pepper, and simmer 10 minutes, stirring often. The tomatoes should have cooked down and smell fragrant. Stir in the beans and their broth, bring to a simmer and simmer 15 minutes. Stir in the basil, taste and adjust seasonings. Serve hot or warm, tossed with pasta, over grains, or as is.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 5 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1065 milligrams, Sugar 6 grams

Tips:

  • Use a variety of vegetables. This will give your ragoût a more complex flavor and texture. Some good options include potatoes, carrots, celery, onions, bell peppers, zucchini, and corn.
  • Don't be afraid to experiment with different spices. Cumin, chili powder, paprika, and oregano are all good choices. You can also add a bay leaf or two for extra flavor.
  • Cook the ragoût until the vegetables are tender. This will usually take about 30 minutes, but it may take longer depending on the vegetables you are using.
  • Serve the ragoût over rice or pasta. You can also serve it with bread or tortillas.

Conclusion:

South American squash and vegetable ragoût is a delicious and hearty dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new recipe to try, give this one a try. You won't be disappointed!

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