Prep time
30 MIN
Total time
2 H
Our Harvest Vegetable Ragout recipe is a garden-inspired side dish. Featuring parnsips, carrots and butternut squash seasoned with thyme, cinnamon and garlic, you'll have flavour and goodness in every bite!



  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!

Recipe Made With

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock


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