Winter Ratatouille
Try this cold weather twist on a classic summer ratatouille, using fresh, in season winter vegetables.
Winter Ratatouille
Try this cold weather twist on a classic summer ratatouille, using fresh, in season winter vegetables.
Servings Prep Time
6servings 20minutes
Cook Time
1hour
Servings Prep Time
6servings 20minutes
Cook Time
1hour
Instructions
  1. Peel and chop butternut squash, parsnips, carrots, rutabega, and onion into rough 1 inch cubes. Cut sweet potato into thin, 1/4 inch slices.
  2. In a large pot or Dutch oven, heat 2 tbs oil over medium high. Add the butternut squash, parsnips, carrots, rutabega, cumin, and paprika. Sautée for 5 minutes.
  3. Add the onion, canned tomatoes (with juice), garlic, and enough water or broth to half-way submerge the vegetables. Cover and let gently simmer for 30 minutes.
  4. Meanwhile, preheat oven to 400 F.
  5. Using a slotted spoon, transfer the vegetables to a large baking dish. Pour liquid into dish, then top with sweet potato slices and rosemary sprigs.
  6. Cover, leaving a slight tent for some moisture to escape. Bake for 30 minutes, until vegetables are tender and some of the liquid has cooked off.
  7. Sprinkle with cheese and bake for 5 more minutes, to let melt.
  8. Serve with your favorite pasta, or on a bed of fresh spinach. Top with chives and fresh parsley, if desired.