Butternut Squash Ragout Wednesday, November 16, 2011


Mark McKinney, executive chef UT Healthy Living Kitchen

Yield: Makes 2 servings
1/2 tablespoon olive oil
1 cups 1/2-inch cubes peeled butternut squash
1/2 tablespoon olive oil
1 teaspoon minced garlic
2 oz frozen yellow corn kernels, thawed
2 oz medium diced red peppers
1 oz white wine
1/2 tablespoon julienne fresh sage
Salt and pepper to taste


Preheat oven to 350 deg. Oil rimmed baking sheet. Toss squash cubes and 1/2 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add 1/2 tablespoon olive oil in large skillet over medium heat, sauté garlic until lightly browned. Add corn and peppers; sauté 2 minutes longer, deglaze with white wine. Add butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and sage. Season with salt and pepper.


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