Harvest Ragout

This recipe came together based on what I had in the fridge and what sounded good together to me. Figured I’d better write it down after I just devoured a bowlful!

Harvest Ragout

serves 3-4

Ingredients:

• 1 cup butternut squash cubes – 1/2inch
• 1 cup turnip cubes – 1/2 inch
• 1-2 cups baby portabella mushrooms, halved or quartered
• 2 stalks curly kale shredded
• 1 yellow onion chopped
• 2 cloves garlic, minced
• 14 oz can tomatoes (I used whole and chopped them)
• 1/2-1 cup vegetable broth
• 1 can cannellini beans, drained and rinsed
• 1 cup cooked quinoa
• 1 tsp fresh thyme, chopped
• 1/4 tsp cayenne pepper
• salt and pepper to taste
• olive oil

Directions:

1. Toss squash, mushrooms and turnips with 1/2 TB olive oil and season with salt and pepper. Roast in a 425 degree oven for 20 minutes.
2. Heat 1/2 TB olive oil in a medium saucepan on medium heat. Saute onions until transparent. Add in garlic and saute for 30 seconds.
3. Add in tomatoes, vegetable broth, thyme, cayenne pepper and kale. Season with salt and freshly ground pepper. Reduce to simmer and allow kale to wilt, about 8-10 minutes.
4. Stir in cannellini beans, mushrooms, turnips and squash. Combine well. Add in cooked quinoa. Combine. Serve and enjoy!