Years ago, even before I went vegan, I regularly made a roasted butternut squash ratatouille. I don’t even remember where the recipe came from, but it was always a hit with guests.
When I moved to Guatemala, I forgot all about the butternut squash version of ratatouille because I could rarely find the squash here. At this Sunday’s market in Panajachel, however, one of my favorite vendors had a pile of them… score!
I already had some Japanese eggplant, but without my old recipe I had to rely on memory for the other ingredients. Onion, red pepper, carrots, summer squash, tomato sauce. The one thing I remember was the beautiful fresh flavors of fresh basil and parsley.
I set to work peeling and chopping, hoping for the best. It came out even better than I’d remembered.
Note: I used Japanese eggplant, but any type of eggplant works well. If you’re using a larger variety of eggplant, I recommend salting it and letting it stand 30 minutes, then rinsing it and cutting it into 1 inch cubes. Salting the eggplant will remove the bitterness.
- 1 medium butternut squash, peeled, seeded, and cut into 1 inch cubes
- 3 large Japanese eggplant, sliced into 1/2 inch rounds
- 1/2 red onion, chopped
- 2 carrots, peeled and sliced into 1/2 inch rounds
- 2 zuchini, sliced into 1/2 inch rounds (or other summer squash, cut in 1 inch cubes
- 1 red bell pepper, chopped
- 1 tablespoon vegetable oil
- 1 tsp Herbs de Provence
- salt and pepper
- 1 box Pomi strained tomatoes (500 grams)
- 1/2 cup vegetable broth
- 1 tablespoon fresh chopped parsley
- 1 tablespoone fresh chopped basil
- Preheat oven to 375 F.
- Combine all butternut squash, eggplant, onion, carrots, and zucchini in a large roasting pan.
- Drizzle with oil, season with salt and pepper, sprinkle with Herbs de Provence, and stir to coat the vegetables. If the vegetables don’t fit in a single layer, use a second pan.
- Roast for 15 minutes, then add the red pepper and stir.
- Roast another 15 minutes and add the strained tomatoes and vegetable broth. Stir again.
- Bake for 20 minutes or until the vegetables are tender.
- Remove from the oven and stir in the fresh parsley and basil.
Serve with roasted potatoes, rice, or garlic bread.
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