Best 2 Butternut Squash Ratatouille Recipes

Welcome to a delightful culinary journey with our Butternut Squash Ratatouille! This vibrant dish is a symphony of flavors and textures, featuring tender butternut squash, juicy tomatoes, aromatic bell peppers, earthy eggplant, and savory zucchini. Infused with the essence of Provence, this ratatouille is a celebration of fresh, seasonal vegetables.

Our collection of recipes offers a variety of options to suit your preferences and dietary needs. From a classic French ratatouille to a vegan and gluten-free version, we have something for everyone. Each recipe is carefully crafted to ensure the perfect balance of flavors and textures, making this dish a true crowd-pleaser.

Whether you're looking for a hearty main course or a flavorful side dish, our butternut squash ratatouille recipes have you covered. Indulge in the comforting warmth of a traditional ratatouille, or explore the lighter, healthier variations that cater to your dietary restrictions.

With its vibrant colors and irresistible aromas, our butternut squash ratatouille is a feast for the senses. Dive into the recipes and discover the magic of this Provencal delight!

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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

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

Tips:

Choose the right butternut squash: Look for a squash that is firm and has a deep orange color. Avoid squash that has blemishes or bruises.
Use a sharp knife: A sharp knife will make it easier to cut the squash and vegetables and will help to prevent them from sticking to the knife.
Cook the vegetables in stages: Cooking the vegetables in stages will help to ensure that they are all cooked evenly. Start by cooking the squash and eggplant, then add the zucchini and bell peppers.
Season the vegetables well: Use a variety of spices and herbs to season the vegetables, such as salt, pepper, garlic, paprika, and thyme.
Serve the ratatouille warm or at room temperature: Ratatouille can be served warm or at room temperature. It is a great dish to make ahead of time, as it will keep well in the refrigerator for up to 3 days.

Conclusion:

Butternut squash ratatouille is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up summer vegetables and is a healthy and flavorful meal. With its vibrant colors and delicious flavors, butternut squash ratatouille is sure to please everyone at your table.