Roasted Ratatouille With Butternut Squash Recipes

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 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.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

ROASTED VEGGIE RATATOUILLE (FRANCE)

Steps:

• Preheat the oven to 375 degrees F.
• Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
• Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
• Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!

SIMPLE ROASTED BUTTERNUT SQUASH

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.

RATATOUILLE IN ACORN SQUASH

Steps:

• Heat the oil over high heat in a large pot and saute the garlic, onion and all the peppers until they are soft, about 15 minutes. Add the zucchini, eggplant and tomatoes, and stir well.
• Lower the heat to a simmer and cook for an hour and a half. Add the capers, salt and pepper during the last 15 minutes of cooking. Keep hot.
• Preheat the oven to 350 degrees.
• Halve the acorn squash, remove the seeds and place them, cut side down, on a baking sheet. Add one inch of boiling water. Bake for 45 minutes.
• To serve, spoon some of the ratatouille into the cavity of each half.

ROASTED RATATOUILLE

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.

ROASTED RATATOUILLE

Steps:

• Heat oven to 450 degrees. Cut squash lengthwise into 3/4-inch-thick slices. Liberally brush both sides of the eggplants and squash with olive oil, and sprinkle with salt and black pepper. Arrange the eggplant and squash on a large baking pan.
• Cut the red pepper lengthwise into 3/4-inch-thick slices, and toss with the remaining olive oil. Sprinkle with salt and pepper, and place on the baking pan with the other vegetables. Sprinkle the vegetables with thyme. Roast vegetables until golden brown and tender, 25 to 35 minutes. Remove from the oven, and serve.