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Butternut Squash and Mushroom Ragout [Food Processor Attachment]

Meat won't be missed with the hearty addition of butternut squash and mushrooms. The squash also adds a slight sweetness to this well-rounded tomato sauce, perfect for sharing at the Sunday dinner table.

Submitted By:

Dietary Interests: Gluten-Free , Vegan , Vegetarian

Yield:

20 servings (10 cups)

Total Time:

1 Hour 30 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • ¼ cup (60 ml) extra virgin olive oil
  • 2 large (500 g) yellow onion, peeled, quartered
  • 6 garlic cloves
  • 1 small (600 g) butternut squash, peeled, seeded, cut into large chunks
  • 1 pound (454 g) mixed mushrooms, cleaned well
  • 2 (795 g) 28 oz. cans crushed tomatoes
  • 3 Tablespoons (18 ) Italian seasoning
  • ¼ cup (132 g) tomato paste
  • 1 Tablespoon kosher salt, optional

Directions

  1. Place the onions and garlic into the Food Processor Work Bowl fitted with the Multi-Use Blade. Secure the lid and pulse 6-8 times, or until the garlic and onion are evenly chopped.
  2. Heat a large sauce pot over medium heat and add the oil. Once the oil is heated, add the chopped garlic and onion and saute.
  3. While the onion and garlic are cooking, add the butternut squash to the Food Processor Work Bowl fitted with the Multi-Use Blade. Secure the lid and pulse 8-10 times until the butternut squash is evenly chopped. Add the butternut squash to the onion and garlic mixture on the stove top.
  4. Add the mushrooms to the Food Processor Work Bowl fitted with the Multi-Use Blade. Pulse 6-8 times or until mushrooms are evenly chopped. Add the mushrooms to the sauce pot on the stove and saute for an additional 8-10 minutes.
  5. Add in crushed tomatoes, Italian seasoning, tomato paste and salt if desired and stir to incorporate. 
  6. Simmer on the stove top for 60-75 minutes. Serve with your favorite zoodles, spaghetti squash or pasta.