nutritional information

Per 1 cup stew:

  • Calories: 376
  • Protein: 10 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 84 g
  • Cholesterol: 0 mg
  • Sodium: 298 mg
  • Fiber: 14 g
  • Sugar: 23 g
Vegan Gluten-Free

South American Squash and Vegetable Ragoût

South American Squash and Vegetable Ragoût

Serves 6

This veg version of an Argentinean stew (carbonada criolla) is perfect for when the weather turns chilly. The filling can be made up to two days ahead, then baked in acorn squash shells just before serving.
  • 6 dried pitted apricots
  • 4 dried pitted prunes
  • 6 small acorn or butternut squash
  • 1 Tbs. olive oil, plus more for coating squash
  • 1 small Spanish onion, diced (1 cup)
  • 3 cloves garlic, minced (1 Tbs.)
  • 2 tsp. dried oregano
  • 1 small red bell pepper, diced (1 cup)
  • 1 14.5-oz. can whole tomatoes, coarsely chopped, juice reserved
  • 1 small Yukon gold potato, peeled and diced (1 cup)
  • 1 small sweet potato, peeled and diced (1 cup)
  • ½ cup fresh or frozen corn kernels
  • 1 15-oz. can kidney beans, rinsed and drained

1. Place apricots and prunes in bowl, and cover with 1 cup boiling water. Soak 2 hours, or overnight. Drain, and coarsely chop fruit, reserving liquid.

2. Preheat oven to 350°F. Coat baking sheet with cooking spray. Cut circular opening in squash tops, and reserve tops. Cut small slices off bottoms of squash so they stand up straight. Scoop out and discard seeds and fiber from squash. Rub outsides of squash shells and lids with oil, and place on prepared baking sheet.

3. Heat 1 Tbs. oil in large saucepan over medium heat. Add onion, garlic, and oregano; sauté 2 to 3 minutes. Add bell pepper and tomatoes and juice; cook 2 to 3 minutes. Add potato, sweet potato, and reserved apricot-prune soaking liquid, and bring to a boil. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, or until potatoes are almost soft. Add corn and apricot-prune mixture, and simmer 2 to 3 minutes more. Add beans, and season with salt and pepper, if desired. Simmer 5 minutes more.

4. Ladle 1 cup stew into each hollowed squash; place lid on top. Bake 60 to 90 minutes, or until fork can easily pierce through squash.

October 2010 p.64

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This looks good.

Donna - 2013-10-12 01:11:32

Wow! I have one of those squash...what I was calling "the mystery squash!" Wasn't sure how it got into my garden??? Now, I know what it is and have a tasty recipe too. Thanks.

Pat Matson - 2012-10-19 19:03:19

I just had this in a restaurant last month and it was yummy -- can't wait to make it myself

Serene - 2012-09-11 15:08:04

Kids love this one, too.

steve fox - 2011-03-31 16:19:59

I just opted for vegetarianism and this was really tasty! Hope it is ok to mention a new blog on easy vegetarian recipes:

Aijaz Khan - 2011-02-17 12:04:48

It might be faster if bake a/squash in microwave - it takes-5-7 min. depends on size and then put the vegies in and heat together for another 1min. I would also add cumin and chili powder thouhgt and garnish with cilantro. YUM. Happy cooking.

Amrita - 2011-01-23 14:43:51

Great dish. This is one of my favorites and my non vegetarian guest love it too. I have made it a number of times with and without baking it in the squash.

Kathleen - 2010-11-22 11:43:54

I made this for my family. It was soooo delicious! I think the preparation took a long time as well with so much cutting and having to soak the prunes/apricots. Everything was worth it. I would make the soup again by itself because it's just that delicious.

Sara A. - 2010-11-15 10:59:11

I made this for company not having tried it first. It was delicious - easy to do - and I will make it again and again. I substituted black beans for the kidney beans and used a can of diced fire roasted tomatoes for the whole tomoatoes.

MP - 2010-11-10 09:11:28

Veryyy tasty! I love this dish! All of my guests enjoyed it as well! Then we froze the leftovers and brought them to my sister when we went to visit her!

Hannah - 2011-10-30 14:34:49