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.
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.
Put the baking dish with the squash into a preheated oven (400F).
Grate the carrots and chop the onion and garlic.
Transfer the vegetables into a skillet and add the oil.
Sauté the vegetables for 10 minutes stirring periodically.
Cut the tomatoes into small cubes.
Finely chop the parsley.
Add the tomatoes to the skillet with the vegetables, mix everything together and continue cooking for another 5 minutes.
Take the skillet off the stove, add the parsley and stir well.
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.
Add the vegetables from the skillet into the dish with the squash and stir carefully.
Return the dish to the oven for another 15 minutes.
The ragout is ready.
Stir everything again before serving.
