Squash, Potato and Bean Ragout

Squash, Potato and Bean Ragout

This dish, like many recipes I cook, was inspired by ingredients I already had on hand and wanted to use up. I googled ideas for butternut squash, beans and herbs and came across this recipe from Viking Range for white bean and butternut squash ragout.

I kept the recipe mostly the same, but instead used:

  • Anchovies to build the base of the flavor instead of pancetta which I did not have on hand.
  • Potatoes in addition to squash to use up 3 that I had hanging around from Thanksgiving.
  • Fresh herbs instead of dry.
  • 1 can of cannellini and 1 can of roman beans as I was out of cannellini.

Everything else I did the same as stated in the recipe. At the end I found that the recipe was missing a little something, and think it was something bitter or acidic. I added some…pickle juice…yes, but not enough and didn’t want to push adding too much and skewing the flavor. Some cayenne also gave the ragout a spicy warmness.