Roasted Ratatouille With Butternut Squash Recipes

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F.
• Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
• Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

ROASTED RATATOUILLE WITH BUTTERNUT SQUASH

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

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.

ROASTED RATATOUILLE WITH PASTA

Steps:

• Preheat oven to 350°F Put all the vegetables, including thyme and garlic, in a 9"x13" pan. Drizzle with olive oil; season with salt and pepper; toss to coat.
• Cover tightly with foil and roast for 45 minutes. Uncover, stir, and roast for another 45 minutes. Discard the thyme stems.
• About 10 minute before the veggies are done, cook the pasta according to package instructions. Drain and toss with the roasted veggies. Garnish with extra thyme leaves.