|Butternut Squash-Lentil |
A ragout (pronounced – ra-goo) is a simple method of preparation which involves slow cooking. Ragouts can be prepared with or without meat. A variety of vegetables may be added, and the dish can be lightly or heavily seasoned.
Butternut Squash - Lentil Ragout
|1/2-inch cubes of butternut squash|
1 ½ lb. butternut squash, peeled, cut lengthwise, seeds removed, and squash cut into ½-inch pieces
2 garlic cloves, sliced
About 2 Tbsp. olive oil
¾ cup brown lentils, sorted and rinsed
1 cup vegetable stock (or water)
1 tsp. cumin
½ tsp. cinnamon – or - allspice
2 Tbsp. lemon juice
Salt and pepper
Garnish: chopped parsley, optional
NOTE: If you’d like to make this dish a bit more elegant, you can add 1/4 cup of coarsely chopped, dried apricots, softened in a little hot water, to step #3.
Robyn's Suggestion: If you have any leftover ragout, give it a whirl in the food processor. Add a bit of liquid (water or broth) to thin it out, heat it through, and serve it as soup!