Butternut Squash and Mushroom Ragout [Immersion Blender]

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

Total Time1 Hour 30 Minutes 30 Seconds
Yield
10 servings
DifficultySimple

Dietary Interests

Vegan, Vegetarian, Gluten-Free, Mediterranean, Heart Friendly, Diabetes Friendly

Manage Preferences

Submitted by

Vitamix

Ingredients

2 Tablespoons 30 ml extra virgin olive oil
1 large 250 g yellow onion, peeled, quartered
3 garlic cloves, peeled, smashed
½ 300 g butternut squash, peeled, seeded, cut into large chunks
½ pound 227 g mixed mushrooms, cleaned well
½ cup 120 ml water
1 795 g 28 oz. cans crushed tomatoes
1 Tablespoon Italian seasoning
2 Tablespoons 30 g tomato paste
2 teaspoons kosher salt, optional

2 Tablespoons 30 ml extra virgin olive oil
1 large 250 g yellow onion, peeled, quartered
3 garlic cloves, peeled, smashed
½ 300 g butternut squash, peeled, seeded, cut into large chunks
½ pound 227 g mixed mushrooms, cleaned well
½ cup 120 ml water
1 795 g 28 oz. cans crushed tomatoes
1 Tablespoon Italian seasoning
2 Tablespoons 30 g tomato paste
2 teaspoons kosher salt, optional

1. Heat a large sauce pot over medium heat and add the oil. Once the oil is heated, add the garlic and onion and cook until they become translucent.
2. Add the butternut squash, mushrooms, and water to the onion and garlic mixture on the stove top. Cover and simmer for 12 - 15 minutes.
3. Reduce the heat to low, and add in crushed tomatoes, Italian seasoning, tomato paste, and salt if desired and stir to incorporate.
4. After 35 - 45 minutes remove the pot from the heat. Insert the immersion blender below the liquid. Select Variable speed 2. Start the immersion blender and carefully move around, up, and down to chop the butternut squash, mushrooms, and onions. Blend until desired consistency.
5. Simmer for an additional 15 minutes. Serve with your favorite zoodles, spaghetti squash, or pasta.

1. Heat a large sauce pot over medium heat and add the oil. Once the oil is heated, add the garlic and onion and cook until they become translucent.
2. Add the butternut squash, mushrooms, and water to the onion and garlic mixture on the stove top. Cover and simmer for 12 - 15 minutes.
3. Reduce the heat to low, and add in crushed tomatoes, Italian seasoning, tomato paste, and salt if desired and stir to incorporate.
4. After 35 - 45 minutes remove the pot from the heat. Insert the immersion blender below the liquid. Select low speed. Start the immersion blender and carefully move around, up, and down to chop the butternut squash, mushrooms, and onions. Blend until desired consistency.
5. Simmer for an additional 15 minutes. Serve with your favorite zoodles, spaghetti squash, or pasta.