Tuesday, November 9, 2010

Make-ahead TG side: Butternut Squash Ratatouille

I've used this recipe for years, but only recently has it become more easily doable, thanks to pre-peeled, seeded and cut butternut squash being available in stores.
It's one of my staple purchases at Trader Joe's, and I know other supermarkets also carry this great convenience food in their fresh produce sections.
You can make this delicious casserole a day or two ahead and keep it refrigerated, reheating in your oven after removing the turkey. It's also a great addition to a potluck party because it tastes just as good at room temperature as it does hot.

This recipe serves 8-10, but you can cut all the ingredients in half if you want to try it for a smaller group.

Recipe: Butternut Squash Ratatouille

Flesh from 2 medium butternut squash, cut into approximately 3/4-inch cubes (about 4 cups)
2 T canola oil
1 cup carrots, diced
1 cup leeks, diced
1 cup zucchini, diced
1 cup apple, diced (leave the peel on, or not -- your choice)
1/2 cup minced shallots
1 cup vegetable or chicken stock
Salt and pepper, to taste

Preheat oven to 375 degrees. Place the squash in a roasting pan and toss with 1 T of the oil. Roast until just tender, stirring occasionally, about 20 minutes.
Heat the remaining oil in a large skillet. Add the carrots and cook for 3 minutes; add leeks and cook for 2 minutes longer; add zucchini, apples, shallots and roasted squash and cook for another 3-4 minutes.
Stir in the stock, salt and pepper and simmer until the vegetables are tender but not too soft, about 10-15 minutes.

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