Harvest Vegetable Ragout

Products you'll need:

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock

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  • 4 tbsp (60 mL) olive oil
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 10 garlic cloves, smashed with the flat side of a knife
  • 2 tbsp (30 mL) tomato paste
  • 2 tbsp (30 mL) fresh thyme leaves
  • 1 tsp (5 mL) black pepper, ground
  • 1 tbsp (15 mL) lemon juice
  • 1/4 tsp (1 mL) ground cinnamon
  • 2 1/2 lb (1.14 kg) butternut squash, peeled, seeded and diced into large chunks
  • 3 parsnips, peeled, diagonally sliced
  • 3 carrots, peeled, diagonally sliced
  • 1/2 carton (240 mL)  CAMPBELL’S Stock First ® Chicken stock
  • 1/2 cup (125 mL) sherry
  • 1 cup (250 mL) kale, coarsely chopped


  1. Warm oil in large heavy bottom ovenproof saucepan or Dutch oven, over medium-high heat and sauté onion and celery until soft, about 2-3 minutes.
  2. Add garlic, tomato paste and spices and sauté 1 minute more.
  3. Add squash, parsnips, carrots, except kale, and cover with stock, lemon juice and sherry. Bring to a boil, cover, and transfer to a 325°F (170°C) oven for 90 minutes.
  4. Remove from oven and stir in kale and serve.

Recipe tips

  • You may substitute any slightly bitter green, like watercress or curly endive, instead of kale.
  • This recipe works beautifully with almost any squash, try it with what you have available!

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Amount Per Serving
Calories 270
Fat 10 g
Sodium 160 mg
Carbohydrate 41 g
Dietary Fibre 8 g
Protein 4 g
Calcium 15 %DV
  • Three servings of vegetables
  • Source of calcium
  • Source of fibre

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