South American Squash and Vegetable Ragout Recipe

Name: South American Squash and Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried pitted apricots; 4 dried pitted prunes; 6 small acorn or butternut squash; 1 Tbs. olive oil, plus more for coating squash; 1 small Spanish onion, diced (1 cup); 3 cloves garlic, minced (1 Tbs.); 2 tsp. dried oregano; 1 small red bell pepper, diced (1 cup); 1 14.5-oz. can 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 cup fresh or frozen corn kernels; 1 15-oz. can kidney beans, rinsed and drained

Servings: persons

6 dried pitted apricots
4 dried pitted prunes
6 small acorn or butternut squash
1 Tbs. olive oil, plus more for coating squash
1 small Spanish onion, diced (1 cup)
3 cloves garlic, minced (1 Tbs.)
2 tsp. dried oregano
1 small red bell pepper, diced (1 cup)
1 14.5-oz. can 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 cup fresh or frozen corn kernels
1 15-oz. can kidney beans, rinsed and drained

1
Place apricots and prunes in bowl, and cover with 1 cup boiling water.
2
Soak 2 hours, or overnight.
3
Drain, and coarsely chop fruit, reserving liquid.
4
Preheat oven to 350F.
5
Coat baking sheet with cooking spray.
6
Cut circular opening in squash tops, and reserve tops.
7
Cut small slices off bottoms of squash so they stand up straight.
8
Scoop out and discard seeds and fiber from squash.
9
Rub outsides of squash shells and lids with oil, and place on prepared baking sheet.
10
Heat 1 Tbs.
11
oil in large saucepan over medium heat.
12
Add onion, garlic, and oregano; saute 2 to 3 minutes.
13
Add bell pepper and tomatoes and juice; cook 2 to 3 minutes.
14
Add potato, sweet potato, and reserved apricot-prune soaking liquid, and bring to a boil.
15
Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until potatoes are almost soft.
16
Add corn and apricot-prune mixture, and simmer 2 to 3 minutes more.
17
Add beans, and season with salt and pepper, if desired.
18
Simmer 5 minutes more.
19
Ladle 1 cup stew into each hollowed squash; place lid on top.
20
Bake 60 to 90 minutes, or until fork can easily pierce through squash.

973

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 dried pitted apricots, 4 dried pitted prunes, 6 small acorn or butternut squash, 1 Tbs. olive oil, plus more for coating squash, and more.

Yes, South American Squash and Vegetable Ragout falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

South American Squash and Vegetable Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions