Roasted Ratatouille With Butternut Squash Recipes

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ROASTED RATATOUILLE WITH BUTTERNUT SQUASH



Roasted Ratatouille With Butternut Squash image

Oven-cooked ratatouille is one of the summer's simplest suppers. Serve with rice, pasta or some nice warm garlic bread.

Provided by English_Rose

Categories     Peppers

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

2 red onions, cut into thick wedges
1 lb zucchini, sliced diagonally into thick slices
3 bell peppers, different colors, deseeded and roughly chopped
1 butternut squash, peeled, deseeded and cut into wedges
1 head garlic, divided into whole peeled cloves
3 ounces cheddar cheese, sliced
1/3 cup olive oil
8 ounces tomatoes, quartered
1/2 ounce fresh thyme, roughly chopped

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



Butternut Squash Ratatouille image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield Ten to 12 servings

Number Of Ingredients 10

2 medium-size butternut squash, peeled, halved, fibers scooped out, cut into 3/4-inch cubes
3 teaspoons canola oil
1 cup carrots, peeled and cut into 1/4-inch dice
1 cup leeks, cleaned and cut into 1/4-inch dice
1 cup zucchini, cut into 1/4-inch dice
1 cup Golden Delicious apples, peeled, cored and cut into 1/4-inch dice
1/2 cup minced shallots
1 cup vegetable or chicken broth
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 76, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 346 milligrams, Sugar 5 grams, TransFat 0 grams

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