roasted butternut squash ratatouille
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Roasted Butternut Squash Ratatouille

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.


Roasted Butternut Squash Ratatouille

Course: Main Course
Cuisine: Mediterranean, Vegan
Servings: 4
Calories: 253kcal
Author: Singing Vegan


  • 1 butternut squash peeled, seeded, and cut into 1 inch cubes
  • 3 Japanese eggplant sliced into 1/2 inch rounds
  • 1/2 red onion chopped
  • 2 carrots peeled and sliced into 1/2 inch rounds
  • 2 zucchini 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
  • 2 cups tomato puree
  • 1/2 cup vegetable broth
  • 1 tablespoon parsley fresh, chopped
  • 1 Tbsp basil fresh, chopped


  • 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.


Calories: 253kcal | Carbohydrates: 53g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Sodium: 196mg | Potassium: 2059mg | Fiber: 14g | Sugar: 22g | Vitamin A: 27091IU | Vitamin C: 117mg | Calcium: 165mg | Iron: 5mg

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