![Oven-Baked Squash Ragout](/_next/image?url=https%3A%2F%2Fdata1.behind.ai%2Fimages%2FsYfnBwC5mlDZzH7qcjrc38f5b%2F1920%2Fimage.jpg&w=3840&q=75)
Oven-Baked Squash Ragout
a great recipe for a side dish or a complete vegetarian meal.
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.
![Image 2](https://data1.behind.ai/images/HedVWb16bWKlgxrDfUHb59b44/960/image.jpg)
![Image 3](https://data1.behind.ai/images/DkRxU1jhhpcKziuDfUHdc103f/960/image.jpg)
![Image 4](https://data1.behind.ai/images/tMlN6eYVLhSTwCPDfUH72123b/960/image.jpg)
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.
![Image 6](https://data1.behind.ai/images/SQXpkgx9i5uZMIADfUHd9fb3d/960/image.jpg)
Put the baking dish with the squash into a preheated oven (400F).
![Image 8](https://data1.behind.ai/images/mopKlxCOUniJ7wEDfUHb59d89/960/image.jpg)
Grate the carrots and chop the onion and garlic.
Transfer the vegetables into a skillet and add the oil.
![Image 10](https://data1.behind.ai/images/FggN1mHu6DjFD5EDfUH70b57b/960/image.jpg)
Sauté the vegetables for 10 minutes stirring periodically.
Cut the tomatoes into small cubes.
![Image 12](https://data1.behind.ai/images/OdImdMrV1CPESc5DfUHf84bf0/960/image.jpg)
Finely chop the parsley.
![Image 14](https://data1.behind.ai/images/knQ4uHflVAfN5PGDfUH1500b2/960/image.jpg)
Add the tomatoes to the skillet with the vegetables, mix everything together and continue cooking for another 5 minutes.
![Image 16](https://data1.behind.ai/images/vshleJNxP7NQ7nODfUH979d68/960/image.jpg)
Take the skillet off the stove, add the parsley and stir well.
![Image 18](https://data1.behind.ai/images/FkdMNqQ9O7wLQzkDfUH7d1171/960/image.jpg)
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.
![Image 20](https://data1.behind.ai/images/MIJwmwUtUZwQemaDfUH9dbbb4/960/image.jpg)
Add the vegetables from the skillet into the dish with the squash and stir carefully.
![Image 22](https://data1.behind.ai/images/noz0Mo7AEi1nDAGDfUHc4c39a/960/image.jpg)
![Image 23](https://data1.behind.ai/images/ov7FGEShI2iNK1DDfUH83d11e/960/image.jpg)
Return the dish to the oven for another 15 minutes.
![Image 25](https://data1.behind.ai/images/heRPPfda8AkUDywDfUH3051ab/960/image.jpg)
The ragout is ready.
![Image 27](https://data1.behind.ai/images/mSOBiRMkmgakkoaDfUHd8a529/960/image.jpg)
![Image 28](https://data1.behind.ai/images/CrLhU5HDe0epBcqDfUH55e108/960/image.jpg)
Stir everything again before serving.
![Image 30](https://data1.behind.ai/images/gSGGx97emDGx1BmDfUHb4fd87/960/image.jpg)