Carnival Squash Ragout Carnival Squash Ragout

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Carnival is a colorful variety of winter squash (left in picture) popularized by local CSA’s and farmer’s markets. It has a light yellow flesh and mild flavor. You can easily substitute acorn or butternut squash for it in this recipe. To serve this side-dish ragout, let family or guests drizzle pumpkin seed oil over their serving to add a unique, nutty flavor accent.

1-1/2 lb. winter squash, such as Carnival, acorn, or butternut

1 leek, green top removed then halved lengthwise and sliced

1 tablespoon olive oil

2 cloves garlic, minced

2 teaspoons grated fresh gingerroot

1 teaspoon fresh thyme, chopped

1 teaspoon brown sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup chicken or vegetable broth

Fresh thyme (for garnish)

Pumpkin seed oil (optional)

1. Remove stem and halve the squash; scrape out seeds and membrane. If using a scalloped-shaped squash, cut squash lengthwise between scallops. Peel squash with a vegetable peeler. Cut in about 3×1/2×1/2-inch pieces.

2. In a large skillet, heat olive oil over medium-high heat. Add leeks and cook until soft, stirring occasionally, about 3 minutes. Add squash, garlic, ginger, thyme, brown sugar, salt, and pepper. Add broth. Bring to a simmer. Partially cover and simmer until just tender, about 20 to 25 minutes. Turn into a serving bowl. Top with thyme sprigs. Pass pumpkin seed oil to drizzle over each serving. Makes 4 to 6 servings.

 

 

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