BUTTERNUT SQUASH RATATOUILLE
Provided by Molly O'Neill
Categories side dish
Time 1h
Yield Ten to 12 servings
Number Of Ingredients 10
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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Siebe
[email protected]Yum!
Rana Grana
[email protected]This is a delicious and colorful dish that is perfect for a special occasion. I made it for a dinner party and everyone raved about it.
Sanu Rai
[email protected]I've never been a big fan of ratatouille, but this recipe changed my mind. The butternut squash adds a sweetness that I really enjoyed, and the sauce is so flavorful. I'll definitely be making this again.
Brianna Hopkins
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Robel Seyfu
[email protected]I'm not a vegetarian, but I love this dish. The vegetables are so flavorful and the sauce is delicious. I often make it as a side dish for grilled chicken or fish.
Kashif Ur rehman
[email protected]I made this for a potluck and it was a big hit. The colors are so vibrant and the flavors are amazing.
Sajaj Hsh
[email protected]This is one of my favorite recipes for fall. The butternut squash and vegetables are roasted to perfection, and the sauce is flavorful and rich. I always get compliments when I make it.
Moazzam Malik 47
[email protected]I'm not a huge fan of butternut squash, but this dish was surprisingly good. The sweetness of the squash balanced out the acidity of the tomatoes, and the herbs added a nice touch of flavor.
Anelisa Kittson
[email protected]So easy and delicious! I used a pre-cut butternut squash to save time, and it turned out great. The whole family loved it.
MD. Habibul Mustafa
[email protected]I've made this ratatouille a few times now, and it's always a crowd-pleaser. The vegetables are perfectly cooked and the sauce is flavorful and tangy. I highly recommend it!
Aktar hossin Aktar bossin
[email protected]This butternut squash ratatouille was a hit at my dinner party! The flavors were so rich and complex, and the presentation was beautiful. I especially loved the crispy Parmesan crust.