Butternut Squash Ratatouille
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2medium-size butternut squash, peeled, halved, fibers scooped out, cut into Âľ-inch cubes
- 3teaspoons canola oil
- 1cup carrots, peeled and cut into ÂĽ-inch dice
- 1cup leeks, cleaned and cut into ÂĽ-inch dice
- 1cup zucchini, cut into ÂĽ-inch dice
- 1cup Golden Delicious apples, peeled, cored and cut into ÂĽ-inch dice
- ½cup minced shallots
- 1cup vegetable or chicken broth
- 2teaspoons salt, plus more to taste
- Freshly ground pepper to taste
Nutritional analysis per serving (12 servings)
76 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 346 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
I had two large butternut squash from my winter CSA haul and this recipe sounded interesting.
I followed the recipe exactly and it was just "ok". The butternut squash did not benefit from roasting and it came out mushy. I suspect it would be passable as a side dish, but I ate it in a bowl. I think it would also benefit from some additional seasoning. Cinnamon perhaps?
We made this for dinner last night and found it tasteless and bland (even with the added dash of cinnamon). Won't repeat.
I roasted the apple and all the veg except the leeks and added cinnamon and a shawarma spice mix to taste (cumin, cardamom, coriander, turmeric, nutmeg, cloves, Aleppo pepper) based on other comments. It was delicious.
This has been a side dish on my Thanksgiving table for years. It is always a big hit. When so much of the meal is rich and heavy, this is a lighter, but delicious addition.
It really wants pork. Really. Otherwise, kind of bland and brown.
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