Butternut Squash and White Bean Ragout

Healthy and satisfying, plus a serious dose of good-lookingness (which is now officially a word).

Serving Size: 6

Butternut Squash and White Bean Ragout from Katie Workman/ themom100.comDuring the summer it feels so easy to create meals that are vibrant and colorful. . .and as we segue into the colder months sometimes this feels to be more of a challenge. When you are feeling a bit blah, and need something pretty on the plate, turn to a seasonal vegetable ragout. A ragout is just another (French) word for stew, though in Italy it can also refer to a thick sauce, but either way, it translates to comfort food.

So what we have here is hearty, and yet vegetarian (if you use vegetable broth), a fantastic way to find the balance between  (healthy and satisfying, plus a serious dose of good-lookingness (which is now officially a word). Protein from the beans, gorgeous color and nutrients from the squash, this is a meal on it’s own, or you could pile it on top of rice or pasta, or maybe even a big slap of grilled country bread drizzle with olive oil.

And now a word about the pan (which I did get for free from All-Clad, one of the best kitchenware companies on the planet, and they did not pay me to say that). I used an All-Clad NS1 12” Nonstick Induction Chef’s Pan ($99.95), available exclusively at Williams-Sonoma.

Why is this pan great?  Well, All-Clad’s NS1 high-performance cookware combines the solid heating abilities of anodized aluminum, with a sturdy three-layer (PFOA-free) nonstick interior. Plus the base is made of induction-compatible steel bases, should you be an induction stove person.  Plus it’s dishwasher safe. It’s the one-pot meal pan that you are always reaching for in your mind, wide (12-inches at the top) and deep, and attractive enough to put right on the table. And one more plus: a lid!  Braising, steaming, sautéing, stir-frying, simmering. . .all of these verbs work with this pan. And frankly, you cannot beat this price.

There are two reasons I jumped at the chance to write about this pan. One is that I love All-Clad products from stem to stern, I really do, and I was excited for a new addition to my All-Clad collection. Reason number 2 was they offered me a second pan to give away to one of you! Enter below for a chance to win before November 16th and by the holidays you too might be simmering away with your own workhorse of a pan.

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NO PURCHASE NECESSARY. Open to US residents of the 50 states, age 18 years as of November 15, 2015. Sweepstakes begins at 12:00 a.m. Eastern Time (ET) on 11/2/2015 and ends at 11:59 p.m. ET on 11/15/2015. Click Here for official rules. Void where prohibited.

All-Clad’s line of pans doesn’t end with this one. Their versatile 1.5 Quart Sauce Pan and Skillet Pan with Lid are essentials, along with the 8 Quart Stock Pot for large dishes and soups.

Butternut Squash and White Bean Ragout


Butternut Squash and White Bean Ragout

  • 1 tablespoon olive oil
  • 2 large shallots, minced
  • 4 cups cubed butternut squash
  • Coarse or kosher salt and freshly ground pepper to taste
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1 (15-ounce) can diced tomatoes with their juice
  • 1 (15.5 ounce) can cannelini beans, rinsed and drained
  • 1 (5-ounce) package baby spinach leaves

1. In a 12-inch deep skillet (like the 12-inch All-Clad Chef’s Pan pictured here), heat the olive oil over medium heat. 

2.  Add the shallots and sauté for about 5 minutes until tender and lightly golden.

3. Add the butternut squash and sauté until the squash is well coated with the oil and shallots, and turning golden a little in some spots, about 4 minutes.  

4. Pour in the chicken broth and bring to a simmer.  Cover the pan, reduce the heat to medium-low, and simmer until the squash is fairly tender and the liquid is almost evaporated, about 15 minutes, stirring occasionally.   You can remove the lid if the squash is getting tender and there is still liquid in the pan. 

5. Add the tomatoes and beans to the pan, stir well, raise the heat to medium and bring to a simmer.  Stir in the spinach (by handfuls, if necessary, so it doesn’t overflow the pan) and stir until the beans are hot and the spinach is wilted, about 3 minutes.  Check the seasonings and serve hot or warm.

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3 thoughts on “Butternut Squash and White Bean Ragout”

  1. sally voskuil says:

    Hi Katie, Great recipes but I’m always disappointed when they do not include a nutrition list. I have a diabetic son so
    we need to count the carbohydrates for all his meals to
    figure the insulin amount needed. It would great that all
    recipes included that info as people have become more
    aware of what and how much they need to be healthy.
    So please pass this along to others like yourself, it would
    be appreciated by all who cook. Thank you for your time,
    Take care, Sally

    1. Katie Workman says:

      Sorry but I haven’t made it a practice to include nutritional info, and don’t have the technology for that.

  2. This recipe looks awesome. Butternut squash with beans. Yummy. Thanks

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