Harvest Vegetable Ragout

COOKING TIME : 120 MIN
SPICINESS :
SERVES:

4 tbsp. (60 mL) – Olive oil
1 – Large onion, finely chopped
2 – Celery stalks, finely chopped
10 – garlic cloves, smashed with the flat side of a knife
2 tbsp (30 mL) – Tomato paste
2 tbsp (30 mL) – Thyme, fresh
1 tsp (5 mL) – Black Pepper, ground
1 tbsp (15 mL) – Lemon juice
¼ tsp (1 mL) – Cinnamon
2 ½ lbs (1 kg) – Butternut squash, peeled, seeded and diced into large chunks
3 – Parsnips, peeled, diagonally sliced
3 – Carrots, peeled, diagonally sliced
2 tbsp (30 mL) – Grill Brown Sauce
½ cup (125 mL) – Sherry
1 cup (250 mL) – Kale, coarsely chopped
1 cup (250 mL) – Water

DIRECTIONS

1. Warm oil in large heavy bottom ovenproof saucepan or Dutch oven, over medium-high heat and sauté onion and celery until soft, about 2-3 minutes.
2. Add garlic, tomato paste and spices and sauté 1 minute more.
3. Add squash, Grill Brown Sauce, parsnips, carrots, except kale, and cover with stock, lemon juice and sherry. Bring to a boil, cover, and transfer to a 325⁰F (170⁰C) oven for 90 minutes.
4. Remove from oven and stir in kale and serve.

1. You may substitute any slightly bitter green, like watercress or curly endive, instead of kale.
2. This recipe works beautifully with almost any squash, try it with what you have available!