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