Peppered Butternut Squash and Potato Ragout
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbs. olive oil1/2 cup chopped onion2 cloves garlic, minced2 cups cubed fresh pumpkin1 cup cubed potato, unpeeled1/2 tsp. salt1 tsp. freshly ground black pepper1/2 tsp. crushed red pepper flakesor to taste1/2 tsp. ground white pepper3 cups vegetable stock or canned broth1 cup peas, fresh or frozen, thawed
In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.
Add pumpkin, potato, salt, black pepper, red pepper flakes and white pepper, and toss to coat with oil.
Stir in stock and bring to a boil. Reduce heat to a simmer and cook until pumpkin and potato are tender, about 20 minutes.
Add peas and cook just until peas are tender, about 5 minutes. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user AMANDARICCIARDI.
Add pumpkin, potato, salt, black pepper, red pepper flakes and white pepper, and toss to coat with oil.
Stir in stock and bring to a boil. Reduce heat to a simmer and cook until pumpkin and potato are tender, about 20 minutes.
Add peas and cook just until peas are tender, about 5 minutes. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user AMANDARICCIARDI.
Nutritional Info Amount Per Serving
- Calories: 164.3
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 648.6 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 7.2 g
- Protein: 4.3 g
Member Reviews
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DORYH20
I love pepper and spicy foods. This is a real easy and tasty dish.Definitely a comfort food. I also added a celery stalk sliced.
Next time, I'll try it in a sweet with heat version. Substituting brown sugar for the salt, adding sweet potato as well. Perhaps even toss in some dried cranberries. YUM? - 10/28/10