Roasted Butternut Squash Ratatouille
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Serves: 6-8
 
There is a great sweetness and earthiness about this dish. You get great texture from the variety of veggies and the tomato sauce is really a welcome surprise that pulls the whole thing together and sets it apart from any other butternut squash ratatouille that I've seen.
Ingredients
  • 1 medium eggplant
  • 2 lbs cubed butternut squash
  • 3 medium carrots, peeled and cubed
  • 2 cups zucchini, cubed
  • 1 leek, sliced
  • 3 sprigs thyme
  • 2 Tbls olive oil
  • 1 cup vegetable broth
  • 6 oz tomato sauce
  • salt and pepper to taste
Instructions
  1. Cut the eggplant into ½-inch cubes and place in a single layer on a paper towel-lined sheet tray. Generously salt the eggplant, cover with another paper towel, and allow to stand for 20-30 minutes. While eggplant is standing, prepare other vegetables to similar size.
  2. Preheat oven to 350 degrees. Combine vegetables, thyme, and oil in a large bowl. Season with salt and pepper. Spread vegetables onto two sheet trays, making sure to keep them in one single layer. Place both sheet trays into the preheated oven and bake for 25-30 minutes or until squash is fork tender.
  3. Combine vegetable broth and tomato sauce in a large roasting pan. When vegetables are finished, pour them into the roasting pan and coat them with the tomato/broth mixture. Cover the roasting pan with foil and continue baking for another 25-30 minutes.
  4. Remove from oven and enjoy!
Recipe by This Cookin' Dad at http://thiscookindad.com/2013/01/meatless-monday-roasted-butternut-squash-ratatouille/