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

1. Sauté garlic in olive oil until just fragrant. 
2. Add onions, carrots, squash, pepper, mushrooms, rutabaga, seasoning, stock, tomatoes (diced and puree) and pumpkin.
3. Simmer on low for 20-30 minutes until vegetables are tender. 
4. 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.