Butternut Squash Ratatouille Recipes

WINTER RATATOUILLE

Steps:

• Preheat the oven to 425 degrees F.
• Toss the squash and potatoes with 2 tablespoons of the oil, salt and pepper. Spread in a single layer on a large rimmed baking pan and roast, stirring once or twice, until tender and golden brown in spots, 15 to 20 minutes.
• Meanwhile, heat the remaining tablespoon oil in a medium pot over medium-high heat. Add the onion, garlic, rosemary and a pinch of salt and cook, stirring, until softened, about 8 minutes. Add the tomatoes and roasted vegetables and simmer until slightly thickened and the flavors have blended, about 10 minutes. Transfer to a serving bowl.

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

RATATOUILLE

Steps:

• Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
• To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
• On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with 1/4 teaspoon of the salt, and set aside.
• On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and 1/4 teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
• Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
• Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
• Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
• Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
• Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
• Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add 1/4 teaspoon more) and black pepper.
• Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille's flavor improves as it cools. It's even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.

BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

ROASTED RATATOUILLE WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400°F
• Place all the ingredients, except 3 garlic cloves and cheese slices, in a large, deep roasting tin.
• Roast in the oven for about 40 minutes or until the vegetables are beginning to soften and turn golden brown. Stir occasionally as they cook.
• While the vegetables are cooking, place 3 garlic cloves and cheese slices in a food processor or blender and pulse into rough breadcrumbs.
• When the vegetables are ready, remove from the oven and season with freshly ground black pepper.
• Sprinkle the crumbs over the ratatouille and return to the oven for a further 15 minutes or until the crumbs are golden and crispy.

BUTTERNUT SQUASH RATATOUILLE

Steps:

• Preheat the oven to 375 degrees. Place the squash in a roasting pan and toss with 2 teaspoons of the oil. Roast until just tender, tossing from time to time, about 25 minutes.
• Heat the remaining teaspoon of oil in a large, nonstick skillet. Add the roasted squash and the carrots and cook for 3 minutes. Add the leeks and cook for 2 minutes. Add the zucchini, apples and shallots and cook for 3 minutes longer. Stir in the vegetable or chicken broth, salt and pepper and simmer until the vegetables are tender but not too soft, about 15 minutes. Serve warm.

SUMMER SQUASH RATATOUILLE

Steps:

• 1. Slice onions and place in a large 6-8 quart dutch oven or stock pot. Mince the garlic and add to the pot with the olive oil. Saute over medium heat, just until the onions are slightly translucent and both onions and garlic have released their aroma. Turn off the heat.
• 2. Quarter squashes, then slice into 1" chunks. (Note- if they are slightly larger than recommended, remove some of the seeds, and try not to use squashes whose skins have "toughened", it will affect the overall texture.)Place in the pot with sauteed items.
• 3. Add the diced tomatoes, and sauce or puree. Add the basil, and the grated cheese, and about 1 1/2 tsp. of salt and 1/4 tsp of pepper (to start)
• 4. Stir gently to mix all ingredients. Simmer, covered, on a medium-low to medium heat for 30-25 minutes until the squash are tender when pierced with a fork. Check and stir frequently to insure it is not scorching or sticking to the bottom of the pan. Toward the end of the cooking time taste and adjust salt & pepper if desired.
• 5. NOTES-This makes a wonderful side dish to accompany most anything! When serving, if desired, top with a bit more grated cheese and garnish with fresh basil or parsley. I have also used it as a vegetarian main dish by serving over cooked, brown rice with a nice green/veggie salad. As I said before, if you have a lot of leftovers, it keeps well in the refrigerator for 3-5 days, and can also be frozen or canned with a water bath canning process. ** The leftovers, after being refrigerated, also make a refreshing cold summer soup by placing the ratatouille in a food processor and pulsing several times until it is pureed, but still slightly chunky!

RATATOUILLE

Steps:

• Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
• Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
• Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
• Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.