Recipe Details

Winter Squash Ragout

  • Servings: 8
  • Ready In 25 minutes
  • 1 cup Smoked bacon; diced
  • 1 tablespoon Unsalted butter
  • 1 cup Onion; diced
  • 2 Acorn squash; diced into 1/2" cubes
  • 2 cups Spaghetti squash; diced into 1/2" cubes
  • 3 cup Butternut squash; diced into 1/2" cubes
  • 2/3 cups Chicken Stock
  • 1/3 cup Hazelnuts; coarsely chopped
  • 2 tablespoons Chives; chopped
  • salt and pepper; to taste
Place a large skillet over medium heat. Add bacon and slowly render off all fat, about 5 minutes. Remove bacon from pan and reserve. Drain fat, reserving 1 tsp. in the skillet

Add butter and onions to fat and saute till golden. Add squash and turn heat to high. If pan is not hot enough, squash will begin to break down. Cook for 6 minutes or till al dente and add bacon. Deglaze with chicken stock and cook until stock had reduced and squash is tender - about 5 minutes longer. Add more stock if skillet becomes dry.

Add hazelnuts and chives just before serving. Salt and pepper to taste.

Nutritional Facts

  • Serving Size 1 Serving (1269g)
    Servings Per Recipe: 8
  • Amount Per Serving
  • Calories 679
    Calories From Fat 155
  • % Daily Value
  • Total Fat 17g
    23%
  • Saturated Fat 6g
    28%
  • Trans Fat 2g
  • Cholesterol 35g
    11%
  • Sodium 731g
    25%
  • Total Carbohydrate 116g
    34%
  • Dietary Fiber 20g
    81%
  • Sugars 96g
  • Protein 24g
    35%