Recipe: Butternut Squash Ratatouille (with apple, carrot and leeks, New York Times Magazine, 1993)

BUTTERNUT SQUASH RATATOUILLE

2 medium-size butternut squash, peeled, halved, fibers scooped out, cut into 3/4-inch cubes
3 teaspoons canola oil
1 cup carrots, peeled and cut into 1/4-inch dice
1 cup leeks, cleaned and cut into 1/4-inch dice
1 cup zucchini, cut into 1/4-inch dice
1 cup Golden Delicious apples, peeled, cored and cut into 1/4-inch dice
1/2 cup minced shallots
1 cup vegetable or chicken broth
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste.

Preheat the oven to 375 degrees F.

Place the squash in a roasting pan and toss with 2 teaspoons of the oil.

Roast until just tender, tossing from time to time, about 25 minutes.

Heat the remaining teaspoon of oil in a large, nonstick skillet. Add the roasted squash and the carrots and cook for 3 minutes.

Add the leeks and cook for 2 minutes.

Add the zucchini, apples and shallots and cook for 3 minutes longer.

Stir in the vegetable or chicken broth, salt and pepper and simmer until the vegetables are tender but not too soft, about 15 minutes.

Serve warm.

Makes 10-12 servings
Source: Article: Hold the Turkey by Molly O'Neill to New York Times Magazine, Sunday, November 14, 1993

Link to full article: http://www.nytimes.com/1993/11/14/magazine/hold-the-turkey.html?scp=8&sq=ratatouille&st=nyt

Search the NYT archives (including NYT magazine)

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Hi Chris,

I'm not sure if this is the exact article and recipe you're looking for because the date is different but it looks good!

Happy Holiday Cooking!

Betsy