Roasted Ratatouille With Butternut Squash Recipes

BUTTERNUT SQUASH RATATOUILLE

Butternut Squash Ratatouille image

Provided by Molly O'Neill

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

SIMPLE ROASTED BUTTERNUT SQUASH

Simple Roasted Butternut Squash image

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Provided by MChele

Categories Side Dish Vegetables Squash

Time 40m

Yield 4

Number Of Ingredients 4

Ingredients

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g

ROASTED RATATOUILLE

Roasted Ratatouille image

Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.

Provided by Gerry sans Sanddunes

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 large onion, cut into 12 wedges
12 garlic cloves, peeled
3/4 lb eggplant, cut in chunks
1/2 lb zucchini, cut into 1/2 inch rounds
1 lb plum tomato, cut into 4 wedges
1 fennel bulb, trimmed and cut in 12 wedges
1/4 lb mushroom, cut in quarters
1 sweet red pepper, cut in strips
1 yellow sweet pepper, cut in strips
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded fresh basil or 1/4 cup chopped fresh parsley
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Steps:

Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
Sprinkle with rosemary, thyme, salt and pepper.
Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
Toss with basil, olive oil and vinegar.
Taste and adjust seasonings if necessary.

Nutrition Facts : Calories 107.3, Fat 3, SaturatedFat 0.4, Sodium 227.3, Carbohydrate 19.1, Fiber 6, Sugar 7, Protein 4

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.

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