Butternut squash + Shiitake ragout

Butternut squash shiitake stir fry ragout

Butternut squash shiitake mushroom stir fry raguI’ll admit it up front. I don’t really like butternut squash. I always want to like it: it’s so beautiful and orange and HEALTHY! It’s ok when it’s puréed into soup but it’s still…squash.

I had a couple of plants this year come up from seed in my compost, so I let them do their thing and now I have about 20 butternut squash. Cooool.
So, I started checking out recipes outside of roasting/pureeing and found a recipe from bon appetit that was amazing! It doesn’t taste squashy but has a creamy texture. It has sweetness from the port, umami from the shiitakes and a pop of color + flavor from the garnish of pomegranate seeds.
Bottom line: I would make it again and again, and this coming from a self professed butternut hater.

Butternut + shiitake ragout: (serves 4)

10 ounces fresh shiitake mushrooms, stems removed and reserved, caps halved if small or quartered if large
4 sun-dried tomatoes, not packed in oil
2 tablespoons olive oil
1 garlic clove, finely chopped
1/2 cup tawny Port, divided
1 large onion, chopped
1 medium butternut squash, peeled, seeded, cut in 1” cubes (I used 2 pretty small ones)
1/4 cup pomegranate seeds

Combine shiitake stems, tomatoes, and 2 cups boiling water in a bowl. Let sit for 15 minutes.
Heat oil in a large skillet over medium-high. Add mushroom caps; cook until lightly colored, about 2 minutes. Stir in a pinch of salt. Add garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup Port and cook, scraping up browned bits from skillet, until liquid is absorbed, about 3 minutes. Stir in onion and a pinch of salt. Cook, scraping up browned bits from skillet, until onion is soft, about 5 minutes. Pour in remaining Port and cook until sauce is glossy, about 3 minutes.
Add butternut squash; stir to coat. Strain the mushroom stem liquid into skillet; discard stems, chop the tomatoes, and add them to squash mixture. Bring liquid to a boil. Reduce heat to medium-low, cover skillet, and cook until squash is almost tender, about 10 minutes. Uncover; continue to cook until liquid is reduced and glossy, 5-8 minutes.

Hope you enjoy!  I served this with simple quinoa: tossed with parsley, lemon zest and olive oil.  So satisfying and filling.  Great for a meatless Monday 🙂

Much love,

A.

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