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Published November 19, 2013, 08:31 PM

Hungry for More: Hearty squash a delicious vegetarian dish

With Thanksgiving right around the corner, people are planning their menus for the big day. But, this holiday isn’t just for turkey lovers.

By: The Forum, INFORUM

With Thanksgiving right around the corner, people are planning their menus for the big day.

But, this holiday isn’t just for turkey lovers.

“Hungry for More” host Jim Manney takes us back to Mezzaluna with Chef Mike Jones where he shows us a great vegetarian dish perfect for Thanksgiving.

He makes a roasted acorn squash with a white bean ragout, and though the name sounds fancy, being a vegetarian dish it has very natural and simple ingredients.

With all of the great taste, you could convert some of the turk-a-holics.

Roasted Acorn Squash with White Bean Ragout

Serves 4

2 acorn squash, cut in half top to bottom and seeded

2 tablespoons brown sugar

½ teaspoon fresh ground black pepper

Kosher salt, as needed

Extra virgin olive oil, as needed

Sprinkle interior of squash with brown sugar, pepper and desired amount of salt. Drizzle with olive oil and bake at 350 degrees until tender. Approximately 25 minutes.

White Bean Ragout

½ pound dried white beans, simmered until tender

3 tablespoons extra virgin olive oil

1 large yellow onion, diced

6 stalk celery, diced

4 medium carrots, peeled and diced

5 roma or plum tomatoes, peeled, seeded and diced

3 cups vegetable stock

2 tablespoons fresh thyme leaves, chopped

1 teaspoon fresh rosemary, finely chopped

Kosher salt and fresh ground black pepper, as needed

In a medium sauce pan, lightly sauté onions, celery and carrots in olive oil. Add vegetable stock, tomatoes and beans and allow mixture to simmer until desired consistency is achieved. Stir in fresh herbs and desired amount of salt and pepper.

Ladle bean ragout into acorn squash and serve.

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