Delicata and Roasted Vegetable Ragout

Delicata and Roasted Vegetable Ragout

We love vegetables. But we love recreating traditional meat dishes into meatless makeovers even more! That was our inspiration for this Delicata and Roasted Vegetable Ragout- a highly seasoned fall dish that is sure to warm the soul, even without the typical meat.

The sweet delicata squash is the key to this satisfying fall dish. Delicata is incredibly easy and quick to make compared to most other squash varieties; however, it’s just as delicious- and you can even eat the skin!

But fortunately, this flavorful Delicata and Roasted Vegetable Ragout is packed with many other fall favorites as well. Here are the other scrumptious veggies that are included…

  1. Beets
  2. Celery Root
  3. Squash
  4. Zucchini

However, don’t feel that you must use exactly what is on this list! Feel free to improvise and throw your own favorite veggies on the pan to roast. There definitely is an abundance of choices this time of year!

But whatever you do, don’t leave out the herbs! And be sure to use lots. The herbs are really what make this Delicata and Roasted Vegetable Ragout exceptional even minus the meat. Ahhh, Fall!!! It really doesn’t get any better than this! Happy roasting.

 

Delicata and Roasted Vegetable Ragout
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6 cups
Ingredients
  • Roasted Vegetables
  • 1 Delicata Squash (Sliced into Circles, Seeds Removed)
  • 1 Yellow Beet (Peeled and Sliced into ½ inch Circles)
  • 1 Red Beet (Peeled and Sliced into ½ inch Circles)
  • 1 Medium Celery Root (Peeled and Sliced into ½ inch Circles)
  • 1 Zucchini (Sliced into ½ inch Circles)
  • ----------
  • 2 Carrots (Peeled and Diced)
  • 1 Large White Onion (Diced)
  • 2 Large Cloves of Garlic (Minced)
  • 1 Bunch Kale (Stems Removed and Chopped)
  • 1 Small Container Button Mushrooms (Sliced)
  • 1 15 oz. Can Peeled Tomatoes (Diced)
  • 1 15 oz. Can Chickpeas (Drained and Rinsed)
  • 1 Cup Dry White Wine
  • ----------
  • Herbs
  • 1 Small Bunch Parsley (Chopped)
  • 1 Bunch Fresh Thyme (Stems Removed)
  • 2 Bay Leaves
Instructions
  1. Preheat the oven to 400 degrees.
  2. Slice and prepare all vegetables and herbs.
  3. On two baking sheets spread the squash, beets, celery root and zucchini out in a single layer. Brush with a thin layer of olive oil and season with salt and pepper to taste.
  4. Roast for 20 minutes, flipping half way through.
  5. In a Dutch oven over medium/high heat, Add a small amount of oil, as well as the garlic, onion and carrots. Season with salt and pepper. Sauté until the onion and garlic are fragrant, approx. 3 minutes.
  6. Then, add the mushrooms, thyme and bay leaves. Sauté for 5 minutes, allowing the mushrooms to slightly brown.
  7. Add the diced tomatoes and the wine. Bring to a simmer for 3 minutes.
  8. Next, add the chickpeas along with the roasted vegetables. And stir to combine. Allow to simmer for 2 more minutes.
  9. Finally, add the chopped kale and simmer for 5 more minutes allowing the kale to wilt. Stir occasionally.
  10. Remove the bay leaves before serving.
  11. Serve with a pasta or grain of your choice and a liberal garnish of fresh parsley.
  12. Enjoy!

 

 

Delicata and Roasted Vegetable Ragout Ingredients Delicata and Roasted Vegetable Ragout PrepDelicata and Roasted Vegetable Ragout Saute Delicata and Roasted Vegetable Ragout SimmerDelicata and Roasted Vegetable Ragout Final Delicata and Roasted Vegetable Ragout Final



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