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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M R jani
[email protected]I'm so glad I found this recipe! It's a great way to use up leftover vegetables.
Sahad Ali Shah
[email protected]This is a great recipe for weeknight cooking. It's quick and easy to make, and it's a healthy and delicious meal.
Kyomukama Aisha
[email protected]I love how versatile this recipe is. I've made it with different vegetables, and it's always turned out great.
Emma Valk
[email protected]This dish is perfect for a potluck or party. It's easy to make, and it's always a crowd-pleaser.
Aesthetic Zain
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Mamon Tatla
[email protected]I followed the recipe exactly, but my ratatouille turned out mushy. I think I cooked it for too long.
Anja Mirkovuc
[email protected]The ratatouille was good, but it wasn't anything special. I've had better.
Siraj Ahmed Siraj Ahmed
[email protected]This dish was a little too bland for my taste. I think I'll add some more spices next time.
Kanyomozi Alice
[email protected]This was my first time making ratatouille, and it turned out great! The instructions were easy to follow, and the dish was ready in no time.
Kifayat Ullah
[email protected]I'm a vegetarian, so I omitted the chicken from this recipe. The ratatouille was still delicious, and it was a great way to get my daily dose of vegetables.
Grace Kairuthi
[email protected]I added some ground turkey to this recipe, and it was a great addition. The ratatouille was hearty and filling, and it was perfect for a weeknight meal.
Soldier Baloch
[email protected]This was a great way to use up some leftover butternut squash. The ratatouille was easy to make, and it was even better the next day.
Jarisk Johnson
[email protected]I'm not a huge fan of butternut squash, but I thought I'd give this recipe a try. I was pleasantly surprised! The squash was actually really good in this dish, and the flavors all came together nicely.
Zahid Satti
[email protected]This ratatouille was a hit with my family! The butternut squash added a delicious sweetness, and the vegetables were all cooked perfectly. I will definitely be making this again.