Harvest-Vegetable Ragout

Ingredients

• 5 teaspoons olive oil, divided
• 3 cups diced peeled butternut squash
• 2 cups (1/2-inch-thick) sliced leek
• 1 1/2 cups (1-inch-thick) sliced carrot
• 1 1/2 cups (1/2-inch-thick) sliced parsnip
• 1 cup (1/2-inch-thick) sliced celery
• 10 garlic cloves, halved
• 2 bay leaves
• 2 thyme sprigs
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 1 cup dry red wine
• 1/2 cup vegetable broth
• 1 (19-ounce) can chickpeas (garbanzo beans), drained
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 6 portobello mushrooms
• Thyme sprigs (optional)

Preparation

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Combine squash and next 5 ingredients (squash through garlic), and sauté for 8 minutes or until lightly browned, stirring frequently. Add bay leaves and 2 thyme sprigs, and stir in tomato paste. Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes. Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender. Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
2. Discard mushroom stems; slice caps. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt. Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.