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Recipes - Butternut Ratatouille

Recipe Name

Butternut Ratatouille

Submitted by Guest
Recipe Description Slight modification of a traditional recipe. Good for a side dish or add sausage to make it a main course.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 40 Ready In (minutes) 70
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3/4
eggplant, unpeeled (approx 1-1/4 lb)Eggplant cubed
7/8
largeYellow squash, sliced
7/8
largezucchini, sliced
1/2
cuptomato paste
1
large whole (3" dia)Roma Tomatoes, red, ripe, raw, November thru May average
1/2
largeOnion, chopped
1
1/8
smallRed bell pepper
2
7/8
clovegarlic minced
1/4
teaspoonrosemary, dried
1/4
teaspoonthyme, dry, ground
3
3/4
dashblack pepper
1/2
tablespoonsalt
3/4
tablespoonoregano
3/4
tablespoonbasil
3
1/2
links 3 ozitalian sausage
squash, winter
1
1/2
tablespoonsolive oil
1
1/2
packages (5 oz)Cheese, parmesan, shredded
Steps
Sequence Step
1Preheat oven to 375. Peel and cube butternut squash, coat in oil, and place in a casserole dish with peeled garlic cloves. Begin baking butternut squash while prepping other ingredients.
2Cube eggplant, lightly salt and place in colander to sweat. Slice yellow squash and zucchini and put aside.
3Slice sausage links lengthwise and remove meat from casing. Crumble into pan over medium heat and brown. Strain grease and reserve 1/2 cup for later.
4Chop onion and red bell pepper and brown in same pan as sausage. Add as much of the reserved liquid as necessary to prevent sticking until onions are translucent. Remove to bowl with sausage.
5Remove butternut squash from oven. Take garlic cloves and crush them into paste.
6Add remaining olive oil to pan and begin to cook off yellow squash, zucchini, and eggplant. When eggplant begins to turn to mush, add chopped roma tomatoes, tomato paste, butternut squash, garlic paste and seasonings.
7In large casserole dish, in alternating layers approximately 1 inch apiece, layer sausage, onion and pepper mixture with eggplant and squash mixture. Topping each layer with parmesan cheese.
8Put completed casserole in 375 degree oven for 40 minutes or until cheese begins to brown.






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