Butternut Squash Ratatouille Recipe

Name: Butternut Squash Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 375 degrees.
2
Place the squash in a roasting pan and toss with 2 teaspoons of the oil.
3
Roast until just tender, tossing from time to time, about 25 minutes.
4
Heat the remaining teaspoon of oil in a large, nonstick skillet.
5
Add the roasted squash and the carrots and cook for 3 minutes.
6
Add the leeks and cook for 2 minutes.
7
Add the zucchini, apples and shallots and cook for 3 minutes longer.
8
Stir in the vegetable or chicken broth, salt and pepper and simmer until the vegetables are tender but not too soft, about 15 minutes.
9
Serve warm.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Butternut Squash Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Ratatouille

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