Peppered Butternut Squash and Potato Ragout
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Peppered Butternut Squash and Potato Ragout calories by ingredient
Introduction
Packed with immune-enhancing vitamins to help speed recovery from colds and flu, this colorful and savory stew is laced with lots of fiery pepper. Serve with steamed greens and whole-grain rolls.This is suppose to be made with pumpkin, but all I had was
butternut squash and it still came out great! It's from the vegetarian times recipes. Packed with immune-enhancing vitamins to help speed recovery from colds and flu, this colorful and savory stew is laced with lots of fiery pepper. Serve with steamed greens and whole-grain rolls.
This is suppose to be made with pumpkin, but all I had was
butternut squash and it still came out great! It's from the vegetarian times recipes.
Number of Servings: 4
Ingredients
-
1 Tbs. olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 cups cubed fresh pumpkin
1 cup cubed potato, unpeeled
1/2 tsp. salt
1 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes
or to taste
1/2 tsp. ground white pepper
3 cups vegetable stock or canned broth
1 cup peas, fresh or frozen, thawed
Directions
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.
Member Ratings For This Recipe
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ARTJAC
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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
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DIVADIETRESS