Name: Butternut Squash-Shiitake Ragout
Yield: Makes 6 cups
Ingredients: 10 ounces fresh shiitake mushrooms, stems removed and reserved, caps halved if small or quartered if large; 4 sun-dried tomatoes, not packed in oil (optional); 2 tablespoons olive oil; Kosher salt; 1 garlic clove, finely chopped; 1/2 cup tawny Port, divided; 1 large onion, chopped; 1 medium butternut squash, peeled, seeded, cut in 1” cubes; 1/4 cup pomegranate seeds

Skip to main content

Image may contain Cutlery Fork Dish Food Meal and Plant

A hearty, satisfying vegetarian take.

Recipe notes

Back to top