Roasted Butternut Squash Ratatouille

roasted butternut squash ratatouille

Years ago, even before I went vegan, I regularly made a roasted butternut squash ratatouille. I don’t even remember where the recipe came from, but it was always a hit with guests.

When I moved to Guatemala, I forgot all about the butternut squash version of ratatouille because I could rarely find the squash here. At this Sunday’s market in Panajachel, however, one of my favorite vendors had a pile of them… score!

I already had some Japanese eggplant, but without my old recipe I had to rely on memory for the other ingredients. Onion, red pepper, carrots, summer squash, tomato sauce. The one thing I remember was the beautiful fresh flavors of fresh basil and parsley.

I set to work peeling and chopping, hoping for the best. It came out even better than I’d remembered.

Note: I used Japanese eggplant, but any type of eggplant works well. If you’re using a larger variety of eggplant, I recommend salting it and letting it stand 30 minutes, then rinsing it and cutting it into 1 inch cubes. Salting the eggplant will remove the bitterness.

Ingredients

  • 1 medium butternut squash, peeled, seeded, and cut into 1 inch cubes
  • 3 large Japanese eggplant, sliced into 1/2 inch rounds
  • 1/2 red onion, chopped
  • 2 carrots, peeled and sliced into 1/2 inch rounds
  • 2 zuchini, sliced into 1/2 inch rounds (or other summer squash, cut in 1 inch cubes
  • 1 red bell pepper, chopped
  • 1 tablespoon vegetable oil
  • 1 tsp Herbs de Provence
  • salt and pepper
  • 1 box Pomi strained tomatoes (500 grams)
  • 1/2 cup vegetable broth
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoone fresh chopped basil

Method

  1. Preheat oven to 375 F.
  2. Combine all butternut squash, eggplant, onion, carrots, and zucchini in a large roasting pan.
  3. Drizzle with oil, season with salt and pepper, sprinkle with Herbs de Provence, and stir to coat the vegetables. If the vegetables don’t fit in a single layer, use a second pan.
  4. Roast for 15 minutes, then add the red pepper and stir.
  5. Roast another 15 minutes and add the strained tomatoes and vegetable broth. Stir again.
  6. Bake for 20 minutes or until the vegetables are tender.
  7. Remove from the oven and stir in the fresh parsley and basil.

Serve with roasted potatoes, rice, or garlic bread.

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