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    You are here: Home » Dietary Restrictions » Vegetarian » White Bean Ragout with Butternut Squash

    White Bean Ragout with Butternut Squash

    5 from 5 votes
    March 8, 2017 (updated December 30, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    A bowl of white bean ragout with butternut squash over polenta, garnished with parmesan and fresh sage.

    This White Bean Ragout with Butternut Squash and mushrooms is an easy, healthy, gluten-free dinner recipe. It’s hearty enough to stand on it’s own, but I love serving it over cheesy polenta, or mashed cauliflower for a grain-free option.

    This white bean ragout with butternut squash and mushrooms is a hearty, super nutritious cool weather recipe. It's hearty enough to stand on it's own, but you can also serve this vegetarian one pot stew over polenta, rice, or crusty bread, or for a grain-free option, pureed or riced cauliflower. #vegetarian #stew #fallrecipe #winterrecipe #onepot #ragout
    Jump to:
    • So What’s Ragout Anyhow?
    • Gluten Free White Bean Ragout Recipe Notes
    • Recipe

    Sadly winter squash season has come to a close, but I managed to snag a few butternuts from the dwindling supply at my local market a few weeks ago. These guys hold up pretty well, so I squeezed a few more recipes out of them, one being this utterly divine vegetarian white bean ragout with butternut squash.

    If you’re skeptical that completely vegetarian meals can be described as “divine” you just gotta trust. In real life land, this is the kind of dinner I plop down in front of Cameron that earns me the “look” – the raised-eyebrow-skeptical-smirk face that says “Where’s the meat babe?” As evidenced by his empty plate 20 minutes later, however, he loved it and you will too.

    This white bean ragout with butternut squash and mushrooms is a hearty, super nutritious cool weather recipe. It's hearty enough to stand on it's own, but you can also serve this vegetarian one pot stew over polenta, rice, or crusty bread, or for a grain-free option, pureed or riced cauliflower. #vegetarian #stew #fallrecipe #winterrecipe #onepot #ragout

    Not only is this white bean ragout super filling and surprisingly rich, it’s packed with seasonal vegetables and therefore tons of nutrition. A classic “eat the winter rainbow” meal. The beans add protein and bulk, so a little goes a long way. Full, happy bellies await.

    Pin it now! Click here to add this White Bean Ragout to your Gluten Free or Vegetarian Recipe Board on Pinterest!

    So What’s Ragout Anyhow?

    Ragu…ragout…tomato…toh-mato? Not exactly. Same pronunciation, different stuff.

    In a nutshell, ragu is sauce, and ragout is stew. At the end of the day, ragout can stand on its own (although it’s traditionally served over some sort of starch, like crusty bread, polenta, or pasta).

    This white bean ragout with butternut squash and mushrooms is a hearty, super nutritious cool weather recipe. It's hearty enough to stand on it's own, but you can also serve this vegetarian one pot stew over polenta, rice, or crusty bread, or for a grain-free option, pureed or riced cauliflower. #vegetarian #stew #fallrecipe #winterrecipe #onepot #ragout

    Gluten Free White Bean Ragout Recipe Notes

    Let the customization begin! Feel free to swap kale for the chard, or even spinach. If using the later, toss it in at the end as spinach doesn’t need anywhere near the cooking time that chard or kale require.

    Swap any mushroom of your heart’s desire for the button mushrooms, but know that you’ll get a slightly more woodsy taste from some of the wild varietals.

    This white bean ragout with butternut squash and mushrooms is a hearty, super nutritious cool weather recipe. It's hearty enough to stand on it's own, but you can also serve this vegetarian one pot stew over polenta, rice, or crusty bread, or for a grain-free option, pureed or riced cauliflower. #vegetarian #stew #fallrecipe #winterrecipe #onepot #ragout

    While this gluten free white bean ragout can totally stand on it’s own, I like it served over a starchy base and my go-to is cheesy polenta. If you’re pressed for time, this would be terrific served over toasted slices of sourdough or rice. For a grain-free and vegan option, experiment with riced or pureed cauliflower.

    Butternut squash galette is one of my favorite ways to showcase this sweet, nutritious fall vegetable. This galette is sweet, nutritious, and hearty, and a gorgeous centerpiece for a gathering with friends. #vegetarian #wholefood #realfood #butternutsquashButternut Squash Galette

    Looking for more vegetarian butternut squash recipes? Try this butternut squash galette with caramelized onions and sharp cheddar. It’s a warm and cozy fall dinner.

    An image of an individual bowl of white bean ragout with butternut squash over cheesy polenta on a grey linen background.

    Did you make this White Bean Ragout? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    This white bean ragout with butternut squash and mushrooms is a hearty, super nutritious cool weather recipe. It's hearty enough to stand on it's own, but you can also serve this vegetarian one pot stew over polenta, rice, or crusty bread, or for a grain-free option, pureed or riced cauliflower. #vegetarian #stew #fallrecipe #winterrecipe #onepot #ragout

    White Bean Ragout with Butternut Squash and Mushrooms

    5 from 5 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    This white bean ragout with butternut squash and mushrooms is a hearty, super nutritious winter stew. Serve it over polenta, rice, or crusty bread, or for a grain-free option, pureed or riced cauliflower.
    Prep Time: 15 mins
    Cook Time: 45 mins
    Total Time: 1 hr
    Servings : 4
    Calories: 347

    Recommended Equipment

    • Cast Iron Skillet

    Ingredients

    • 2 tbsp butter or avocado oil
    • 8 oz. button mushrooms, quartered
    • 1 sweet onion, diced
    • 2 garlic cloves, minced
    • ½ c. dry white wine
    • 1 medium butternut squash, peeled and diced into ½″ cubes
    • ½ bunch chard, stems removed, thinly sliced into ribbons
    • 1 tbsp fresh sage, chopped, plus additional for serving
    • ½ c. vegetable broth
    • 1 ½ c. white beans, or 1 can
    • sea salt, to taste
    • cracked black pepper, to taste
    • shaved parmesan, for serving (optional)

    Instructions

    • In a large skillet, melt the butter over medium-high heat until it foams. Add the mushrooms and a pinch of salt and sauté until browned and crisp around the edges, 10-12 minutes. Remove with a slotted spoon and set aside.
    • If the pan needs it, add a bit more butter or oil (1-2 tsp) and heat until foaming. Add the sweet onion and sauté until translucent, 5-7 minutes. Push aside the onions in the center of the pan and add the garlic. Sauté until fragrant, 1 minute.
    • Deglaze the onions and garlic with white wine, scraping up any bits from the bottom of the pan, stirring until the wine stops bubbling, 2-3 minutes.
    • Add the butternut squash, chard, and sage to the pan and toss to coat in the pan juices. Season with salt and pepper to taste, and pour in the broth. Cover and cook until the squash is barely fork tender, 15 minutes.
    • Stir in the white beans and cooked mushrooms and cook until warmed through, 6-8 more minutes.
    • Serve immediately over your base of choice (polenta, crusty bread, rice, pasta, etc.) or alone, and garnish with additional fresh sage and shaved parmesan if desired.

    Notes

    Make it grain-free. Serve over cauliflower rice or puree.
    Make it vegan. Omit the parmesan.
    Suggested Kitchen Tools and Equipment
    12″ Cast Iron Skillet
    or
    6-quart Enameled Cast Iron Dutch Oven

    Nutrition Information

    Calories: 347kcal (17%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!

    Disclaimer: This post contains affiliate links, which means we receive a small commission if you make a purchase using these links. Rest assured, we only endorse products we own and truly love! 

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    16 Comments
    Filed Under: Fall Recipes, Gluten Free, Main Dishes, Soups and Stews, Vegetarian, Winter Recipes Tagged With: butternut squash, one pot meal

    Reader Interactions

    Comments

    1. techlazy.com

      April 15, 2017 at 4:16 am

      This sounds delicious! I have made potato focaccia, but never one with squash. Yum, look at it’s beautiful colour.

      Reply
    2. Sonia Chauhan

      April 25, 2017 at 1:41 pm

      Just roasted my first butternut squash the other day and was surprised at how easy it was. This sounds like a great recipe to try!

      Reply
    3. Stacy | POP KITCHEN

      November 13, 2017 at 4:47 pm

      Wow! This looks great! Especially over polenta. Always looking for hearty vegetarian meals to eat with my vegetarian brother!

      Reply
      • Danielle

        November 14, 2017 at 12:48 pm

        Thank you! I like to have an option that’s not soup or salad, and this definitely does it. And who doesn’t love anything over polenta?

        Reply
    4. Ranjeet

      April 04, 2019 at 10:04 am

      Hi,
      Great stuff buddy.
      Great post, I have read this post here I got very useful information.I’m always looking for new recipes that help us cut back on the processed alternatives. Thanks for sharing this recipe with all Ingredients and instructions. This is a very useful article for online review readers. Keep it up such a nice posting like this. I started a Blog and Hopefully, it will be successful like you.

      Thanks for the share.

      Reply
    5. Karen

      June 14, 2020 at 9:28 pm

      5 stars
      This recipe was excellent. I didn’t have kale so I used spinach, and I replaced the sage with rosemary. Still it had that earthy, nutty goodness. I also had some sage mushroom finishing oil that was perfect on top. Will definitely make it again.

      Reply
    6. Hopeful Chef

      December 02, 2020 at 9:00 pm

      5 stars
      Real working mom over here trying to prepare more intentional seasonal meals and I give this my hearty approval.
      Directions were easy to follow, ingredients were simple, staple items and it tasted fantastic! I omitted mushrooms and added thyme. Thanks for sharing this recipe!

      Reply
    7. Samantha K Ellyn

      June 30, 2021 at 8:59 am

      5 stars
      We loved this recipe! Went a little heavier on the chard because we like greens but otherwise made to the letter and served over polenta as suggested… DELICIOUS!!!

      Reply
      • Chrissy

        November 03, 2021 at 5:17 pm

        We don’t like mushrooms here in this house so got any substitutions for them?

        Reply
    8. Heather

      November 29, 2021 at 11:54 am

      5 stars
      This was absolutely delicious. I did it in a cast iron Dutch oven so I would have more room for the vegetables and it worked great, I will definitely make it again.

      Reply

    Trackbacks

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      January 28, 2020 at 9:22 pm

      […] Let’s start with our butternut squash selection. For noodles, you want to choose a squash with a very long neck and smaller “tail” (that’s the bulbous end). You’ll start by chopping off the end, and setting it aside for another use (I used mine to make a batch of white bean ragout). […]

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    6. 10 Easy Vegetarian Meals for Fall - Five Spot Green Living says:
      October 9, 2021 at 8:49 pm

      […] This recipe is simply filled with wonderful flavors. It has the end of season green onion, sage and chard. Then of course the butternut squash and the white beans. The garlic adds an amazing aroma and flavor. This can be served on its own but is delicious over rice or polenta. It takes under an hour to prepare and is strictly vegetarian. A great recipe by Our Salty Kitchen. […]

      Reply

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