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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
5 teaspoons olive oil, divided |
3 cups diced peeled butternut squash |
2 cups (1/2-inch-thick) sliced leek |
1 1/2 cups (1-inch-thick) sliced carrot |
1 1/2 cups (1/2-inch-thick) sliced parsnip |
1 cup (1/2-inch-thick) sliced celery |
10 garlic cloves, halved |
2 bay leaves |
2 thyme sprigs |
1 tablespoon tomato paste |
1 tablespoon all-purpose flour |
1 cup dry red wine |
1/2 cup vegetable broth |
1 (19-ounce) can chickpeas (garbanzo beans), drained |
3/4 teaspoon salt, divided |
1/2 teaspoon black pepper |
1/4 cup chopped fresh parsley |
6 portobello mushrooms |
thyme sprigs (optional) |
Directions:
1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Combine squash and next 5 ingredients (squash through garlic), and sauté for 8 minutes or until lightly browned, stirring frequently. Add bay leaves and 2 thyme sprigs, and stir in tomato paste. Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes. Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender. Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
2. Discard mushroom stems; slice caps. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt. Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.
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