Oven-Baked Squash Ragout

Oven-Baked Squash Ragout

a great recipe for a side dish or a complete vegetarian meal.

Oxana Putan
Serves 6
1.5 lbs regular squash or zucchini
1 carrot
1 onion
4 garlic cloves
1-2 medium tomatoes
3-4 fresh parsley sprigs
1 teaspoon salt
4 tablespoons vegetable oil

Rinse the squash well and trim the stems. Cut into large pieces and transfer to a medium-sized deep baking dish.

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If you’re using ripe squash you’ll have to remove the skin and the seeds which you don’t need to do when using the young squash or zucchini.

Sprinkle with the salt.

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Put the baking dish with the squash into a preheated oven (400F).

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Grate the carrots and chop the onion and garlic.

Transfer the vegetables into a skillet and add the oil. 

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Sauté the vegetables for 10 minutes stirring periodically.

Cut the tomatoes into small cubes.

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Finely chop the parsley.

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Add the tomatoes to the skillet with the vegetables, mix everything together and continue cooking for another 5 minutes.

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Take the skillet off the stove, add the parsley and stir well.

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Take the dish with the squash out of the oven. There shouldn’t be much liquid in the baking dish; however the amount of the liquid depends on the type of the squash. If there is a lot of liquid, just pour it out.

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Add the vegetables from the skillet into the dish with the squash and stir carefully.

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Return the dish to the oven for another 15 minutes.

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The ragout is ready.

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Stir everything again before serving.

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