Vermont Winter Ratatouille
This clever winter-inspired ratatouille leans on readily available and affordable seasonal root vegetables, including squash, rutabaga, pumpkin, and onion to deliver great flavor. This vegetarian version is hearty enough to serve as a main entree but also makes a tasty side to roast chicken, pork, or even steak.
Consider serving over spaghetti squash or with a loaf of crusty bread to sop up the great flavors.
Ingredients (Serves 10)
¼ cup olive oil
1 tablespoon garlic, minced
1 cup onion, diced
1 cup carrots, any color, diced
2 cups acorn squash, peeled and diced
1 cup red pepper, diced
1 cup mushrooms, sliced
1 cup rutabaga, peeled and diced
1 tablespoon Ms. Dash
1 cup low-sodium vegetable stock
2 tablespoons tomato puree
1 cup tomatoes, diced
1 cup pumpkin puree
½ cup Vermont maple syrup
Directions
- Sauté garlic in olive oil until just fragrant.
- Add onions, carrots, squash, pepper, mushrooms, rutabaga, seasoning, stock, tomatoes (diced and puree) and pumpkin.
- Simmer on low for 20-30 minutes until vegetables are tender.
- Right before serving, stir in Vermont maple syrup.
Meat-Lover’s Option
For an easy one-pot meal, add two pounds of ground turkey at the start of step two. Break meat up with a fork as much as possible before adding remaining ingredients.
5297